Quinoa and Black Bean Burritos

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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
Print

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.

Mini Beef Wellington Bites

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Mini Beef Wellington Bites stacked on platter.  They are flaky and buttery on the outside.  Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Warning!  This recipe is irresistible and crazy-addictive.  These Mini Beef Wellington Bites are flaky and buttery on the outside, meaty and succulent on the inside.  Baked Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  My version of this classic is approachable, easy and taste ridiculously delicious. 

They are perfect for a party because you can make them ahead and freeze them and then simply bake them off when ready to serve.  They are also great for kids.

Approachable Decadence

Beef Wellington is an English recipe.  It traditionally has a filet of beef layered with pate or foie gra and a duxelle, which is a chopped mushroom mixture.  It’s all wrapped in puff pastry and baked.  Now, this can be intimidating!  So, back when I was catering, I set out to create a more approachable version.

‘Mini’ is definitely more approachable!  If you mess one of them up, you still have 19 more.  You can also be confident that the slice of meat will be cooked through vs. with a large roast.

I eliminated the pate and added parmesan to the mushrooms.  I love mushrooms and parmesan just enhances the salty, nutty flavor so perfectly.  It also adds the creaminess that you would have gotten from the pate.  And frankly, there is already so much flavor from the puff pastry, the beef filet, and the mushrooms, that pate seems like overkill.

Check out just how easy these are to make!

Here are a few more decadent recipes made more approachable to try!

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

For this recipe, I used a food processor to do all the chopping work on the mushrooms. You can certainly do this by hand, but my go-to mini food processor was the perfect for the job.

For both searing the beef filet tips and for cooking the mushrooms, I used 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!.

Lastly, you will also need a large sheet pan (I use a 17×11) for baking the mini beef wellingtons.

PREP-AHEAD TO MAKE YOUR MINI BEEF WELLINGTON BITES

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)

Puff Pastry can be found in your freezer section of the store.  Keep it frozen and put it in the fridge to thaw a day before you plan to use it.

This recipe starts with Petite Beef Filet.  It’s one of the most tender cuts without the most expensive price tag.  The Petite Filet comes from the shoulder and is so incredibly tender.  It tastes very similar to filet mignon, but is much less expensive.

You can make the beef a day or 2 early as well. You will be par-cooking the beef as it will finish cooking in the pastry later.  I season very simply with salt and pepper and a very light drizzle of extra virgin olive oil that I rub all over.  Then I sear the outside of the filets in a pan on high heat for about 5 minutes on each side to get a nice brown crust.  Then I move it to the oven center rack and cook for 15 minutes in 375 F degrees.

Raw Beef Filet in pan for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood  

Seared raw Beef Filet in pan for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Beef Filet in pan in oven for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

When the beef is done cooking, transfer it to a plate to rest and cool down.  

For the Mushroom filling, start by chopping the mushrooms into small pea-size pieces.  You can do this by hand, but it is much easier in a food processor.

Finely Dice the Onion. Mince the garlic. You can store these in the fridge together until ready to cook.

Add the mushrooms to a preheated skillet or frying pan with a teaspoon of olive oil (you can use the same one the beef cooked in).  Add the diced onions, minced garlic, salt, pepper, and oregano. Mix to combine and spread out into a layer covering the entire pan. Let cook without touching for 5 minutes. Then mix and spread into a layer and cook for another 5 minutes. When the mixture has cooked down and the onions are translucent, transfer it to a bowl to cool for a few minutes.

Add 1 tbsp milk or cream and the parmesan cheese to the mushrooms and quickly mix through so it doesn’t start to melt and clump. Store in the fridge to cool until ready to assemble.

Mushrooms in food processor for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Mushrooms, onions, seasoning in pan for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Cooked chopped mushrooms in bowl for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Adding milk to cooked chopped mushrooms in bowl for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Mixing mushrooms and parmesan in bowl for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

ASSEMBLE & BAKE YOUR MINI BEEF WELLINGTON BITES 

When you are are ready to assemble, start by beating an egg in a small bowl.  Put your beef filet on a cutting board and slice into 1/4 inch thick slices. It’s ok if it looks really pink or even rare in the center as the beef will cook inside the pastry.

Sliced beef filet for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Using a large cutting board, sprinkle with flour. Carefully open up a puff pastry sheet and place on the floured board. Roll it out evenly so that it grows in size about an inch in every direction.

Using a sharp knife or a pizza cutter, cut the pastry into 10 even rectangles.Rolling Puff Pastry sheet on cutting board for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Puff Pastry sheet cut into 10 pieces for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Using a pastry brush or your finger if you don’t have one, brush the egg mixture along the edges of each pastry rectangle.

Place a slice of beef in the center of the rectangle, then scoop a small amount of the mushroom mixture on top. Fold the sides of the pastry over and press to seal. Then turn the beef ‘package’ over so the seal is on the bottom.

Using a fork, press the sides together to seal the sides.

Brushing Puff Pastry sheet with egg for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Slice of beef on cut Puff Pastry for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Spoon adding mushroom filling on top of slice of beef on cut Puff Pastry for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Hand folding puff pastry over filling for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood Hand folding puff pastry over filling for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Hand folding puff pastry over filling for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Place all of the mini beef wellington bites on a large sheet pan and brush with the remaining egg mixture. At this point, you can place the sheet pan in the freezer and then transfer them to a freezer container once frozen. They will last in the freezer for 3 months.Brushing egg on uncooked Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Uncooked Mini Beef Wellington Bites on pan. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Bake in the oven on the center (and top rack if you have 2 pans) for 10-12 minutes or until the pastry has puffed and the tops are golden brown. (if you are baking from frozen state, add about 5 minutes to the cooking time, but DO NOT THAW BEFORE COOKING)Cooked Mini Beef Wellington Bites on pan. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

ENJOY!  😍 Carrie

Mini Beef Wellington Bites stacked on platter. They are flaky and buttery on the outside. Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood
5 from 1 vote
Print

Mini Beef Wellington Bites

These Mini Beef Wellington Bites are flaky and buttery on the outside, meaty and succulent on the inside.  Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  They are perfect for a party because you can make them ahead and freeze them and then simply bake them off when ready to serve. #appetizers #partyfood #christmasparty #beefrecipes #partyrecipes #smallbites #appetizerrecipes

Course Appetizer
Cuisine English
Keyword party appetizers, party food
Prep Time 30 minutes
Cook Time 15 minutes
Servings 20 Pieces

Ingredients

Mushroom Filling

  • 8 oz White Button Mushrooms
  • 1 tsp Olive Oil
  • 1/2 cup Finely Diced Onion
  • 1 clove Garlic, minced
  • 1 tsp Oregano, dried
  • 1/2 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 1 tbsp Milk or Cream
  • 1/2 cup Parmesan Cheese, grated

Other Ingredients

  • 16 oz Petite Beef Filet
  • 1 tbsp Olive Oil
  • 1 tsp Salt
  • 1 tsp Ground Black Pepper
  • 2 Puff Pastry Sheets
  • 2 tbsp All Purpose Flour
  • 1 Egg

Instructions

Prep-Ahead Instructions

  1. Start by putting the frozen puff pastry into the fridge to thaw the day before.

  2. Preheat oven to 375 F degrees.

  3. Finely Dice the Onion. Mince the garlic. You can store these in the fridge together until ready to cook.

  4. You can make the beef a day or 2 early as well. You will be par-cooking the beef as it will finish cooking in the pastry later. Season very simply by rubbing olive oil all over and sprinkling liberally with salt and pepper.

    Seasoned Raw Beef Filet for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood
  5. Then I sear the outside of the filets in a pan on high heat for about 5 minutes on each side to get a nice brown crust.  Then I move it to the oven, center rack and cook for 15 minutes in 375 F degrees. When the beef is done cooking, transfer it to a plate to rest and cool down.  You can store covered in the fridge until ready to slice and assemble.

    Seared raw Beef Filet in pan for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood
  6. While the beef is cooking, you can make the Mushroom filling. Start by chopping the mushrooms into small pea-size pieces.  You can do this by hand, but it is much easier in a food processor

    Mushrooms in food processor for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood
  7. Add the mushrooms to a preheated skillet or frying pan with a teaspoon of olive oil (you can use the same one the beef cooked in).  Add the diced onions, minced garlic, salt, pepper, and oregano. Mix to combine and spread out into a layer covering the entire pan. Let cook without touching for 5 minutes. Then mix and spread into a layer and cook for another 5 minutes. When the mixture has cooked down and the onions are translucent, transfer it to a bowl to cool for a few minutes.

    Mushrooms, onions, seasoning in pan for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood
  8. Add milk (or cream) and the parmesan cheese to the mushrooms and quickly mix through so it doesn't start to melt and clump. Store in the fridge to cool until ready to assemble.

    Mixing mushrooms and parmesan in bowl for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood

Assemble and Freeze or Bake

  1. When you are are ready to assemble, start by beating an egg in a small bowl.

  2. Put your beef filet on a cutting board and slice into 1/4 inch thick slices. It's ok if it looks really pink or even rare in the center as the beef will cook inside the pastry.

    Sliced beef filet for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood
  3. Using a large cutting board, sprinkle with flour. Carefully open up a puff pastry sheet and place on the floured board. Roll it out evenly so that it grows in size about an inch in every direction. Using a sharp knife or a pizza cutter, cut the pastry into 10 even rectangles.

    Puff Pastry sheet cut into 10 pieces for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood
  4. Using a pastry brush or your finger if you don't have one, brush the egg mixture along the edges of each pastry rectangle.

    Brushing Puff Pastry sheet with egg for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood
  5. Place a slice of beef in the center of the rectangle, then scoop a small amount of the mushroom mixture on top. Fold the sides of the pastry over and press to seal. Then turn the beef 'package' over so the seal is on the bottom.

    Hand folding puff pastry over filling for Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood
  6. Using a fork, press the sides together to seal the sides.

    Fork sealing uncooked Mini Beef Wellington Bites. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood
  7. Place all of the mini beef wellington bites on a large sheet pan and brush with the remaining egg mixture. At this point, you can place the sheet pan in the freezer and then transfer them to a freezer container once frozen. They will last in the freezer for 3 months.

    Uncooked Mini Beef Wellington Bites on pan. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood
  8. Bake in the oven on the center (and top rack if you have 2 pans) for 10-12 minutes or until the pastry has puffed and the tops are golden brown. (if you are baking from frozen state, add about 5 minutes to the cooking time, but DO NOT THAW BEFORE COOKING)

    Cooked Mini Beef Wellington Bites on pan. They are flaky and buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood
  9. Serve and Enjoy!

    Hand holding Mini Beef Wellington Bite with bite taken. Buttery Puff Pastry is filled with a creamy mushroom and parmesan filling and tender beef filet.  #appetizers #partyfood #beefrecipes #appetizerrecipes

Recipe Notes

  1. The 30-minute Prep Time includes the time to sear and par-cook the beef, as well as to make the mushroom filling.  The 15-minute Cook time is for baking the Mini Beef Wellington Bites.
  2. These can be frozen up to 3 months in advance.  Freeze after you place on the sheet pan and brush tops with egg, BEFORE YOU COOK.  When you do cook them after freezing, simply put on the sheet pan frozen and add about 5 minutes to the cooking time.