Black Bean, Sweet Corn, and Tomato Quinoa Burritos are gluten-free, make-ahead and freezer friendly. Perfect for a quick lunch or dinner!
Looking for a hot and hearty, meatless, and make-ahead breakfast to kick your day off with? Black Bean, Sweet Corn, and Tomato Quinoa Burritos are all that and more (meaning they’re freezer-friendly too!)
Quinoa cooked in chicken broth for maximum flavor is scooped into warmed tortillas with a mixture of sauted black beans, sweet corn, chopped tomatoes, herbs, and spices. After a sprinkling of freshly shredded cheese the burritos are rolled then ready to devour immediately, refrigerate for a few days, or send off to the freezer for another morning.
These flavorful, light, yet protein-packed breakfast burritos are checking all the boxes!
Make a whole batch of burritos (the recipe makes six) then they’re ready to go all week long. The Tex-Mex-inspired flavors mingling with hearty quinoa and melty cheese is so satisfying. Serve with garlicky guacamole or salsa then feast!
Start by bringing 1-3/4 cup chicken broth to a boil in a saucepan then add 1 cup drained and rinsed quinoa.
Place a lid on top, drop the heat down to low, then simmer until the quinoa is tender and broth has been absorbed, 12-15 minutes. Fluff with a fork then set the cooked quinoa aside to cool for a bit.
Meanwhile, add 1 chopped shallot and 12oz frozen then thawed sweet corn to 1 Tablespoon extra virgin olive oil in a large skillet over medium-high heat. Season with salt and pepper then saute until the shallots are tender, about 4 minutes.
Add a 15oz can black beans that’s been drained and rinsed, and 1/2 cup chicken broth. The chicken broth will help soften the beans a bit, and give the spices room to bloom.
Which is what we add next! Sprinkle in 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper then let everything simmer for 3-4 minutes.
Finally, add 1 chopped vine-ripened tomato then simmer until the tomatoes are tender and juicy, about 2 minutes.
Take the skillet off the heat then stir in 3 Tablespoons chopped fresh cilantro and the juice of 1/2 lime. These two ingredients add a pop of fresh flavor to the burritos. I LOVE the combination of lime and cilantro! Ok – now let this mixture cool slightly.
Meanwhile get 6 tortillas ready. I use gluten-free wraps, though you could use burrito-sized flour tortillas if you’re not GF. Warm the tortillas according to package instructions then place on a sheet of foil.
Place a scoop of the cooked quinoa onto the bottom third of the tortilla then top with a scoop of the black bean mixture and a sprinkling of freshly shredded Monterey Jack cheese. Fold the top over, tuck in the sides, then continue rolling.
Wrap the burritos in the foil then pop into a 350 degree oven for 10 minutes to melt the cheese and warm everything through (or just microwave sans foil for 1 minute.) If you’re freezing the burritos, place them into a freezer bag then freeze completely.
When you’re ready to eat, either transfer a frozen burrito to the fridge to thaw overnight, then microwave for 1 minute to reheat, or remove a frozen burrito from the foil, wrap in a paper towel, and microwave for 2-3 minutes or until heated through.
You can also leave the burritos in the fridge for up to 3 days and take out out to reheat each day. However you eat them — enjoy!
Ingredients
- 1 cup quinoa, rinsed and drained
- 2-1/4 cups gluten free chicken broth, divided
- 1 Tablespoon extra virgin olive oil
- 1 shallot, chopped
- 12 oz frozen sweet corn, thawed
- salt and pepper
- 15 oz can black beans, drained then rinsed
- 1 vine-ripened tomato, chopped
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 3 Tablespoons chopped fresh cilantro
- 1/2 lime
- 8 oz freshly shredded Monterey Jack cheese
- 6 10” gluten free tortillas
Directions
- 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.
- 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.
- 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.)
- 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.
Notes
- You will have extra black bean, sweet corn, and tomato mixture. Add to boiling chicken broth to make a quick Southwestern soup!
- To freeze: Place foil-wrapped burritos in a freezer bag then freeze. Thaw overnight in fridge then microwave for 1 minute to heat, or unwrap frozen burritos from foil then wrap in a paper towel and microwave for 2-3 minutes, or until heated through.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Wow this is yummy! I used kidney instead of black beans and added a little harissa spice. I could not believe how yummy it was. Thank you!
I just made these for the first time tonight and my 5 year old raved about them all night!!! These will definitely be added into our regular dinner rotation! Thank you for the awesome, healthy recipe!
Where did you find GF 10” tortilla shells? What brand?
Hi. These were so great. No one missed the meat! The one year old really enjoyed these. They were hearty and filling but not too exotic for the family. The best part is there’s 3 in the freezer. I’m so glad that my favorite blog comes from another iowa girl! I miss Iowa and love to read about your adventures and farmers market trip.
Thanks, aisha