Vegetarian

Quinoa and Black Bean Burritos

~ Carrie Tyler ~ 1 Comment
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Quinoa Black Bean Burritos are a scrumptious family dinner!  Packed with protein and fiber, but also cheese, tomato, cilantro, and sour cream!  The vegetarian 'meat' is taco-seasoned quinoa, black beans, and cauliflower.

Quinoa and Black Bean Burritos are a scrumptious eat-with-your-hands family dinner!  They are packed with protein and fiber, but also ooey-gooey cheese, tomato, cilantro, and sour cream!  The ‘meat’ in this recipe is a flavorful taco-seasoned quinoa, black bean, and cauliflower filling.  I mean, could it get any healthier!?  But yet, it tastes like a burrito, it looks like a burrito, and it oozes like a burrito!

These Quinoa Black Bean Burritos are also such an easy Meal Prep idea because you can prep them entirely ahead and wrap them individually in foil.  Then toss them into the oven to warm through and enjoy! 

And….they are a great way to use ingredients from your pantry!  

Click here to get more pantry dinner ideas and  Pantry Must-Haves for Quick & Easy Dinners!

Quinoa Black Bean Burritos cut in half and standing face up on counter. Packed with protein and fiber, but also cheese, tomato, cilantro, and sour cream!  The vegetarian 'meat' is taco-seasoned quinoa, black beans, and cauliflower.

Protein and Fiber! 

We all know that protein and fiber are important, but do you know if you’re getting enough each day?  It’s recommended that Women get at least 25g of Fiber and 46 grams of Protein per day (for the average sedentary woman).

I try to keep my carb intake down, so I generally eat a high protein diet.  However, when I checked my daily fiber intake, I was only at about 15g and was really surprised!!  Track your Fiber for a day or two and see how you stack up. 

1 cup of cooked quinoa has 8g of protein and 5g of fiber.  Black Beans have a whopping 15g of protein and 15g of Fiber in 1 cup!  Both are a great source of healthy protein and fiber!

Other Black Bean and Quinoa Recipes I love:

Quinoa Black Bean Burritos cut in half and stacked on plate. Packed with protein and fiber, but also cheese, tomato, cilantro, and sour cream!  The vegetarian 'meat' is taco-seasoned quinoa, black beans, and cauliflower.

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

Nothing special for this one! Just a small-medium pot with lid for the quinoa. You also need a large skillet/frying pan for making the filling. I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning.  It comes with a glass lid, which is perfect for watching your dinner cook!

PREP-AHEAD STEPS FOR YOUR QUINOA & BLACK BEAN BURRITOS

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)

Quinoa

I love quinoa in this recipe because it just perfectly melds with the other ingredients and absorbs the taco seasoning.  It’s also a superfood that’s much healthier than using rice.  That said, you could certainly swap the quinoa for rice if you prefer.  

Start by rinsing the quinoa thoroughly in a strainer, then adding it to the water with the salt. Bring the water to a simmer, then turn it down to the lowest setting and cover. Cook covered for 20 minutes. Then turn off the heat, but leave the cover on for another 5 minutes.

Prep the rest of the ingredients

I love adding cauliflower to this recipe because the flavor completely transforms and for these 3 reasons:

  1. It is your main vegetable and makes this a balanced meal.  That means it brings the vitamins and nutrients that you would not be getting from the other ingredients.
  2. It balances out the calories and carbs from the quinoa and black beans.  Without the cauliflower, you would need to add more quinoa and beans.
  3. It provides the ‘meaty’ texture that we usually have in a burrito from the beef.  

You can leave the cauliflower out if you want, but you will have less filling and therefore, less burritos.  You will want to add another 1/2 can of beans and another 2 cups of quinoa for 10 burritos.

Cut the cauliflower florets into small pieces.  You want these to blend into the filling not be too big in the burrito.  

Cauliflower florets in hand for Quinoa Black Bean Burritos. Packed with protein and fiber, but also cheese, tomato, cilantro, and sour cream!  The vegetarian 'meat' is taco-seasoned quinoa, black beans, and cauliflower.

Shred the cheese.  Dice the tomato.

COOK & ASSEMBLE YOUR QUINOA & BLACK BEAN BURRITOS

To a preheated large pan/skillet, add the oil and then the cauliflower florets. Cook for 5 minutes until they are browned.

Drain the black beans of any excess liquid and add them to the cauliflower in the pan. Then add 2 cups water and bring to a simmer.

Add the quinoa and stir to combine.  Add the taco seasoning and chili powder. Taste for seasoning and add salt as needed (depends on how salty your taco seasoning is).

Assemble!

When you are ready to assemble, warm your tortillas. I like to give them a light grill in a pan, but you can also warm them in the microwave.

Lay the tortilla on a flat surface and add 1/2 cup of the Quinoa Black Bean filling towards the bottom.  Add the other toppings…Cheese, tomatoes, cilantro, sour cream.

Then roll the burrito by first folding over the bottom of the tortilla over filling. Then fold in the sides and roll it up.  You can serve it now or if you want to store and reheat later, place on a square piece of aluminum foil on a diagonal, towards the bottom point. Roll it up and then fold the sides under.

 

  

ENJOY!  😍 Carrie

Quinoa Black Bean Burritos cut in half and stacked on plate. Packed with protein and fiber, but also cheese, tomato, cilantro, and sour cream!  The vegetarian 'meat' is taco-seasoned quinoa, black beans, and cauliflower.
Quinoa Black Bean Burritos cut in half and standing face up on plate. Packed with protein and fiber, but also cheese, tomato, cilantro, and sour cream!  The vegetarian 'meat' is taco-seasoned quinoa, black beans, and cauliflower.
5 from 1 vote
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Quinoa Black Bean Burritos

Quinoa and Black Bean Burritos are a scrumptious eat-with-your-hands family dinner!  They are packed with protein and fiber, but also ooey-gooey cheese, tomato, cilantro, and sour cream!  The 'meat' in this recipe is a flavorful taco-seasoned quinoa, black bean, and cauliflower filling. Easy to prep in advance and wrap individually! #vegetarianburritos #blackbeanburritos #blackbeanrecipes #quinoarecipes #burritorecipe

Course Main Course
Cuisine Mexican
Keyword black beans, burrito, mexican food, quinoa, tacos, vegetarian
Prep Time 20 minutes
Cook Time 30 minutes
Servings 10 Burritos
Author Carrie Tyler

Ingredients

Quinoa

  • 2/3 cup Uncooked Quinoa
  • 1 1/3 cup Water
  • 1 tsp Salt

Burrito Quinoa Black Bean Filling

  • 1 tsp Olive Oil
  • 4 cups Cauliflower florets (small pieces)
  • 15 oz Black Beans, canned
  • 3 Tbsp Taco Seasoning
  • 2 tsp Chili Powder
  • 2 cups Water

Burritos

  • 10 10" Flour tortillas
  • 10 oz Shredded Cheddar cheese
  • 16 oz Sour Cream
  • 1 bunch Fresh Cilantro
  • 2 Large Tomatoes

Instructions

Prep Ahead Steps

  1. Start by rinsing the quinoa thoroughly in a strainer, then adding it to the water with the salt. Bring the water to a simmer, then turn it down to the lowest setting and cover. Cook covered for 20 minutes. Then turn off the heat, but leave the cover on for another 5 minutes.

  2. Cut the cauliflower florets

    Cauliflower florets in hand for Quinoa Black Bean Burritos. Packed with protein and fiber, but also cheese, tomato, cilantro, and sour cream!  The vegetarian 'meat' is taco-seasoned quinoa, black beans, and cauliflower.

  3. Shred the cheese (if needed). Dice the tomato.

Cook the Quinoa Black Bean Filling

  1. To a preheated large pan/skillet, add the oil and then the cauliflower florets. Cook for 5 minutes until they are browned.

    Cauliflower florets in pan for Quinoa Black Bean Burritos. Packed with protein and fiber, but also cheese, tomato, cilantro, and sour cream!  The vegetarian 'meat' is taco-seasoned quinoa, black beans, and cauliflower.

  2. Drain the black beans of any excess liquid and add them to the cauliflower in the pan. Then add 2 cups water and bring to a simmer.

    Black beans and Cauliflower florets in pan for Quinoa Black Bean Burritos. Packed with protein and fiber, but also cheese, tomato, cilantro, and sour cream!  The vegetarian 'meat' is taco-seasoned quinoa, black beans, and cauliflower.

  3. Add cooked quinoa and the taco seasoning and chili powder. Taste for seasoning and add salt as needed (depends on how salty your taco seasoning is).

    Quinoa, Black beans and Cauliflower florets in pan for Quinoa Black Bean Burritos. Packed with protein and fiber, but also cheese, tomato, cilantro, and sour cream!  The vegetarian 'meat' is taco-seasoned quinoa, black beans, and cauliflower.

Assemble your Burritos

  1. When you are ready to assemble, warm your tortillas. I like to give them a light grill in a pan, but you can also warm them in the microwave.

    Tortilla in pan for Quinoa Black Bean Burritos. Packed with protein and fiber, but also cheese, tomato, cilantro, and sour cream!  The vegetarian 'meat' is taco-seasoned quinoa, black beans, and cauliflower.

  2. Lay the tortilla on a flat surface and add 1/2 cup of the Quinoa Black Bean filling towards the bottom.

  3. Add the other toppings…Cheese, tomatoes, cilantro, sour cream.

    Tortilla with Quinoa Black Bean filling, cheese, and tomatoes. These Burritos are packed with protein and fiber, but also cheese, tomato, cilantro, and sour cream!  The vegetarian 'meat' is taco-seasoned quinoa, black beans, and cauliflower.

  4. Then roll the burrito by first folding over the bottom of the tortilla over filling. Then fold in the sides. Then roll if up. Serve and enjoy!

    Hand rolling Quinoa Black Bean Burrito. Packed with protein and fiber, but also cheese, tomato, cilantro, and sour cream!  The vegetarian 'meat' is taco-seasoned quinoa, black beans, and cauliflower.

  5. Or to store and reheat later, place on a square piece of aluminum foil on a diagonal, towards the bottom point. Roll it up and then fold the sides under.

    Wrapping in foil, Quinoa Black Bean Burrito. Packed with protein and fiber, but also cheese, tomato, cilantro, and sour cream!  The vegetarian 'meat' is taco-seasoned quinoa, black beans, and cauliflower.

Recipe Notes

Prep Time includes the time to prep the ingredients and fill/assemble all 10 burritos. 

Cook Time includes the time to cook the quinoa and then the filling (cauliflower, black beans, and quinoa).  It does not include the time to reheat the burritos if cooled in the fridge.

If you store the prepared burritos in the fridge, reheat them in foil in the oven at 400 F degrees for 20 minutes.

Greek Orzo Salad with Olives, Cucumbers, & Feta

~ Carrie Tyler ~ Leave a comment
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Greek Orzo Salad with Kalamata Olives, Cucumbers, and Feta Cheese in a bowl with wood spoon! It's combined with a creamy lemon dressing that's bright and light!

This is a recipe to make you go weak in the knees.  My Greek Orzo Salad with Kalamata Olives, Cucumbers, and Feta Cheese is seduction in a bowl!  Yes, I have been seduced and believe me, you will be too.  It’s creamy, tangy, crunchy, salty, fresh, bright, and irresistibly delicious.  The base here is Orzo, which is the perfect size and texture.  Cucumber brings a cool refreshing crunch.  The kalamata olives and feta bring the saltiness and tang that keep you coming back for more…and more…and more.   All of this goodness is combined with a creamy lemon dressing that’s bright and light!

Serve with my Ground Chicken Greek Meatballs!

This is a super easy recipe to make anytime because most of the ingredients come right out of your pantry or freezer!  Click here to get more pantry dinner ideas and  Pantry Must-Haves for Quick & Easy Dinners!

Spoonful of Greek Orzo Salad with Kalamata Olives, Cucumbers, and Feta Cheese over a bowl! It's combined with a creamy lemon dressing that's bright and light!

Cold Salads are EASY Meal Prep

Meal Prep with all the identical containers so perfectly organized.  

identical meal prep containers.

Do you look at this and think, “beautiful!  But it ain’t gonna happen in my house”?  Well, if you have kids and are making family dinners, of course it’s not gonna happen!  

Thats where making one big bowl of something, whether its a soup, a stew, a casserole, or a salad, can make all the difference.  You can make one bowl that everyone can serve themselves from.

Or you can make one bowl for YOU for lunches throughout the week.  Here are some other favorite cold salad ideas for meal prep:

Greek Orzo Salad with Kalamata Olives, Cucumbers, and Feta Cheese in a bowl with lemon on side. It's mixed with a creamy lemon dressing that's bright and light!

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

Nothing special for this one! Just medium pot for boiling the Orzo.

And mincing garlic is made super easy with a Garlic Press.

PREP-AHEAD FOR YOUR GREEK ORZO SALAD

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details) 

For this recipe, you can prep the entire salad ahead!  It will last 5-6 days in your fridge so you can enjoy it all week long!

Start by cooking your Orzo until al dente, then strain and rinse it with cold water. Store in the fridge until ready to mix.Cooked Orzo in bowl for Greek Orzo Salad.

While the pasta is cooking, prep the other ingredients:  Slice your cucumber, pit and quarter your olives, slice the scallions, chop the cilantro, crumble Feta.  Note: You can substitute parsley in for the cilantro, but I love the bright flavor that cilantro brings to this salad!

Kalamata Olives being quartered for Greek Orzo Salad with Kalamata Olives, Cucumbers, and Feta Cheese. It's mixed with a creamy lemon dressing that's bright and light! Diced Cucumbers for Greek Orzo Salad with Kalamata Olives, Cucumbers, and Feta Cheese. It's mixed with a creamy lemon dressing that's bright and light!

Once the pasta is cooled in a large bowl, add the cucumbers, olives, scallions, and feta.  I like to leave the cilantro out until the end.

Cucumber, Kalamata Olives, Feta Cheese, Scallions, and orzo all separate in bowl for Greek Orzo Salad.

Can I use another Pasta shape?

Yep!  I love Orzo because it’s such a small shape and size, so the dressing easily coats each and every piece.  Also the small shape allows the other ingredients to really stand out.  However, if you don’t have Orzo, you can use another small cut pasta, such as fusilli, rotini, ditalini, pene, or similar.

Do I have to use pasta?

Not at all!  You could use quinoa, rice, farro, or any other hearty grain you like!  If you want to skip the carbs all together, you could add in kale or other greens.  You could also make this into a meal by adding a protein such as chopped chicken breast or tuna or chickpeas.

PREP THE LEMON DRESSING

In a small mixing bowl, add the mayonnaise, dijon mustard, honey, salt, and pepper.

Zest entire Lemon, then cut in half. Add the zest and juice from half of the lemon to the dressing. 

Zesting Lemon over bowl for Greek Orzo Salad with Kalamata Olives, Cucumbers, and Feta Cheese.

MIX & SERVE YOUR GREEK ORZO SALAD 

Mix the dressing and then add it to the orzo salad. Fold gently to completely combine.  Last fold in the fresh cilantro, saving some for garnish if you want.

Ingredients in bowl for Lemon dressing for Greek Orzo Salad with Kalamata Olives, Cucumbers, and Feta Cheese.

Pouring dressing over Greek Orzo Salad with Kalamata Olives, Cucumbers, and Feta Cheese. It's mixed with a creamy lemon dressing that's bright and light!

Cilantro added to Greek Orzo Salad with Kalamata Olives, Cucumbers, and Feta Cheese. It's mixed with a creamy lemon dressing that's bright and light!

Serve with cilantro garnish. This will last 5 days in the fridge!

ENJOY! 😍 Carrie

 

Greek Orzo Salad with Kalamata Olives, Cucumbers, and Feta Cheese in a bowl with spoon on side. It's mixed with a creamy lemon dressing that's bright and light!
Greek Orzo Salad with Kalamata Olives, Cucumbers, and Feta Cheese in a bowl with spoon on side. It's mixed with a creamy lemon dressing that's bright and light!
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Greek Orzo Salad with Olives, Cucumbers, and Feta

This Greek Orzo Salad with Kalamata Olives, Cucumbers, and Feta Cheese will make you go weak in the knees!  It's creamy, tangy, crunchy, salty, fresh, bright, and delicious.  It starts with Orzo pasta. Cucumber brings a cool refreshing crunch.  The kalamata olives and feta bring the saltiness and tang. All of this goodness is combined with a creamy lemon dressing that's bright and light! #greeksalad #orzosalad #pastasalad #picnicfood #summerrecipes #grillingsides #easysalads

Course pasta, Salad, Side Dish
Cuisine Greek
Keyword feta, kalamata olives, meatless, orzo, vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Author Carrie Tyler

Ingredients

Salad

  • 8 oz Uncooked Orzo 2 cups cooked
  • 3/4 cup Kalamata Olives, Pitted and quartered
  • 1/2 cup Crumbled Feta Cheese
  • 1/2 English Cucumber
  • 3 Scallions
  • 1/4 cup Cilantro You can substitute parsley

Lemon Dressing

  • 1/4 cup Mayonnaise
  • 1 tsp Honey
  • 1 Lemon
  • 1 clove Garlic, minced
  • 1 tsp Dijon Mustard
  • 1/4 tsp Salt
  • 1/2 tsp Fresh Ground Pepper (or to taste)

Instructions

Prep Ahead Ingredients

  1. Boil a medium pot of water for the Orzo pasta. Once the pasta water is boiling, add a pinch of salt. Add the Orzo and stir. Boil the Orzo until al dente, about 5-8 minutes. Strain the pasta and rinse with cold water. Store in the fridge until ready to mix.

    Cooked Orzo in bowl for Greek Orzo Salad.

  2. While the pasta is cooking, prep the other ingredients: Wash your English cucumber and then slice in half lengthwise. Cut each half in half again lengthwise so it's now quartered. Slice into 1/4 inch thick slices.

    Diced Cucumbers for Greek Orzo Salad with Kalamata Olives, Cucumbers, and Feta Cheese. It's mixed with a creamy lemon dressing that's bright and light!

  3. If your Olives are not pitted and quartered, do that now.

    Kalamata Olives being quartered for Greek Orzo Salad with Kalamata Olives, Cucumbers, and Feta Cheese. It's mixed with a creamy lemon dressing that's bright and light!

  4. Slice the scallions. Chop the cilantro. Crumble Feta if not already done.

  5. Once the pasta is cooled in a large bowl, add the cucumbers, olives, scallions, and feta. I like to leave the cilantro out until the end and fold it in after the dressing.

    Cucumber, Kalamata Olives, Feta Cheese, Scallions, and orzo all separate in bowl for Greek Orzo Salad.

Prep Ahead Lemon Dressing

  1. In a small mixing bowl, add the mayonnaise, dijon mustard, honey, salt, and pepper.

    Adding minced garlic to Lemon dressing for Greek Orzo Salad with Kalamata Olives, Cucumbers, and Feta Cheese.

  2. Zest entire Lemon, then cut in half. Add the zest and juice from half of the lemon to the dressing.

    Zesting Lemon over bowl for Greek Orzo Salad with Kalamata Olives, Cucumbers, and Feta Cheese.

Mix and Serve!

  1. Mix the dressing and then add it to the orzo salad. Fold gently to completely combine. Serve with cilantro garnish. This will last 5 days in the fridge!

    Cilantro added to Greek Orzo Salad with Kalamata Olives, Cucumbers, and Feta Cheese. It's mixed with a creamy lemon dressing that's bright and light!