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Black Bean, Sweet Corn, and Tomato Quinoa Burritos
Black Bean, Sweet Corn, and Tomato Quinoa Burritos are gluten-free, make-ahead and freezer friendly. Perfect for a quick lunch or dinner!
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 15 min🔥 Cook: 35 min👤 Kristin Porter📖 iowagirleats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●skillet
- ●oven
📝 Preparation Steps
1
Bring 1-3/4 cup chicken broth to a boil in a saucepan then add quinoa, place a lid on top, turn heat down to low then simmer until the liquid is absorbed and quinoa is tender, ⏱️ 12-15 minutes. Set aside to cool slightly.
quinoa (rinsed and drained)1 cup
2
Meanwhile, heat extra virgin olive oil in a large skillet over medium-high heat then add shallot and corn, season with salt and pepper, then saute until shallots are tender, ⏱️ 4 minutes.
extra virgin olive oil1 Tablespoonsalt and pepper
3
Add black beans, remaining 1/2 cup chicken broth, chili powder, smoked paprika, and cayenne pepper then simmer until liquid is nearly absorbed, ⏱️ 4 minutes. Add tomatoes then simmer until tender, ⏱️ 2 minutes. Remove skillet from heat then stir in cilantro and lime juice. Set aside to cool slightly (liquid will continue to thicken and be absorbed as the mixture cools.)
chili powder1 teaspoonlime1/2
4
Preheat oven to 350 degrees. Heat tortillas according to package instructions to make them pliable then add a scoop of quinoa to the lower third portion of the tortilla. Add a scoop of the black bean mixture on top followed by shredded cheese. Roll once then tuck in sides and continue rolling to form a burrito. Wrap in foil then bake for ⏱️ 10 minutes to warm through.
quinoa (rinsed and drained)1 cup
Nutrition Facts
calories
398 kcal
fat Content
16 g
serving Size
1 burrito
fiber Content
9 g
sugar Content
1 g
sodium Content
589 mg
protein Content
20 g
cholesterol Content
34 mg
carbohydrate Content
46 g
saturated Fat Content
8 g
unsaturated Fat Content
8 g
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