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!

Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Mexican

Keyword gluten free

Method Baking, Stovetop

Servings burritos

Calories 398kcal

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.

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.