
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!

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:
- Black Bean Taco Bowls
- Quinoa and Kale Salad with Roasted Chickpeas and Lemon Dressing
- Mushroom Quinoa Risotto
- Slow Cooker Brazilian Black Beans

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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:
- 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.
- 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.
- 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.
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
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
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
- 10 oz Sour Cream
- 1 bunch Fresh Cilantro
- 2 Large Tomatoes
Instructions
Prep Ahead Steps
-
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.
-
Cut the cauliflower florets
-
Shred the cheese (if needed). Dice the tomato.
Cook the Quinoa Black Bean Filling
-
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 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).
Assemble your Burritos
-
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. Then roll if up. Serve and enjoy!
-
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.
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.
