These Quinoa Black Bean Burrito Bowls are the perfect “flexitarian” lunch or dinner. It’s a deconstructed burrito. I’ve opted for cilantro lime quinoa, rather than rice, to add protein and nutrients. Black beans are simmered with onions, garlic, and spices for added flavor. I have listed several optional toppings, so you can make this bowl all your own. So many possibilities!
I recently heard the word “flexitarian” used to describe a fellow food blogger’s eating habits. After learning more about the word, it seems to describe my diet perfectly. I eat vegetarian most of the time, reserving meat only for when I really crave it. In my case, that means I’m eating meat once or twice a week (sometimes less). My husband is the same way. Growing up in Israel, his mom cooked lots of vegetarian dishes like eggplant, hummus, and shakshuka. We’re happiest with a simple dinner of mushroom barley soup or lentils with rice— or these Quinoa Black Bean Burrito Bowls.
Generally speaking, being a flexitarian feels right to my body. I don’t have trouble staying at a healthy weight, my cholesterol tests always come back perfect, I have lots of energy and I feel great. However, while I love eating flexitarian-style, I can’t eat too much soy, which is a major meat-free protein source. That’s one of the reasons I’ve been trying to work more quinoa into my diet; it’s a clean and healthy vegetarian source of protein.
Native to South America, the ancient quinoa seed was once called “the gold of the Incas,” and was fed to their warriors to increase stamina. It’s been cultivated in the Andes for centuries, and was a major agricultural commodity in Inca and Aztec society. Only recently, quinoa has been “rediscovered” here in America, showing up on health food market shelves across the country.
Quinoa is closely related to spinach; much like spinach, it is packed with nutrients. It is a terrific source of protein, amino acids, insoluble fiber, magnesium, riboflavin, and phytonutrients. Regular consumption of quinoa can improve your cardiovascular health, reduce the frequency of migraine headaches, and even decrease your risk of certain cancers. It’s also gluten free, which is helpful to people with Celiac disease and those who are on gluten-free diets.
This recipe is very loosely based on Chipotle’s burrito bowl. Make these Quinoa Black Bean Burrito Bowls vegan-style with toppings like pico de gallo, tomatoes, corn, or guacamole. Or, if you’re good with dairy, try shredded jack or cheddar cheese, lowfat sour cream, or even Greek yogurt. Spice it up with hot sauce or sriracha. I’ve added a new step-by-step video below to walk you through the process. These bowls are loaded good stuff, and packed with nutrients. It’s a simple, tasty meal you can feel good about!
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Quinoa Black Bean Burrito Bowls
Ingredients
- 1 cup quinoa (On a budget? Swap out quinoa for an equal amount of rice and cook according to package instructions)
- 1 tablespoon olive oil
- 1/4 cup onion minced
- 1 clove garlic minced
- 30 ounces cooked black beans or 2 cans, drained and rinsed
- 1/4 cup fresh cilantro chopped
- 1/4 teaspoon chili powder mild
- Pinch cayenne pepper spicy
- 1/4 cup fresh lime juice
- 1 cup shredded lettuce
- Salt
Optional Topping Ingredients
- Grated cheddar or jack cheese
- Sour cream or Greek yogurt
- Pico de gallo or salsa
- Diced seeded tomatoes
- Hot sauce or sriracha
- Sliced avocado
- Guacamole
- Corn
NOTES
Instructions
- Rinse the quinoa thoroughly in a mesh strainer or sieve, drain.
- Pour quinoa into a saucepan along with 2 cups of water. Bring the quinoa to a boil, then reduce heat to a low simmer. Cover the pot. Let the quinoa simmer for about 20 minutes till it becomes tender and all the liquid has been absorbed. Keep a close eye to make sure the quinoa doesn't burn.
- While quinoa is cooking, heat 1 tbsp of oil in another saucepan over medium heat. Pour minced onion into the saucepan and saute for a few minutes till it softens and begins to turn brown. Add the minced garlic to the pot and let it saute for 1-2 minutes longer till aromatic.
- Add the black beans to the pot of onions along with 1/2 cup water, 2 tbsp of chopped fresh cilantro, chili powder and cayenne pepper. Bring the beans to a boil, then reduce heat to medium low. Let the beans simmer for 15 minutes till the liquid is mostly evaporated. Stir in 2 tbsp of fresh lime juice. Season with salt to taste.
- When the quinoa is fully cooked, remove from heat and fluff with a fork. Use the fork to mix in 2 tbsp of chopped cilantro and 2 tbsp fresh lime juice. Season with salt to taste.
- Assemble your burrito bowls. Divide the cilantro lime quinoa between four bowls.
- Top each portion of quinoa with 1/4 cup of shredded lettuce.
- Top each portion of lettuce with simmered black beans.
- Top the black beans with your choice of Optional Topping Ingredients (ideas listed above). Serve warm.
Kevin (Closet Cooking) says
I really like the sound of a quinoa burrito bowl!
Faygie Moorvitch says
I made this for dinner tonight, and it was FANTASTIC! Thanks for sharing yet another great recipe; I already can’t wait to make it again 🙂
Alice K. says
Made the quinoa black bean bowls. It was terrific, even though I didn’t have any lettuce. Added fruit salsa to the top. Delicious. Next time I will try some of your other topping options. Re: the comment about cooking quinoa in the pressure cooker. Of course you can, but it really doesn’t take long in a pot on the stove, and you can even do it in the microwave.
Pearl Rosenberg says
Sounds delish. Will certainly try it. Love quinoa. Would love more quinoa recipes.
xxooo
Elaine says
Looks great! Any suggestions for making ahead and serving at a potluck?
FayeWW says
Elaine, see my comment above. It was a major success at the potluck. I just layered everything in an aluminum lasagna pan and had optionals on or next to the pans. I served it a room temp because I had Romaine lettuce as a layer and would wilt too much.
Very yummy. Making it again tonight.
Tori Avey says
Fabulous idea to make it as a lasagna Faye! Thanks for reporting back. 🙂
Faye WW says
Cassandra, I have a vegetarian pressure cooker cookbook, “Cooking Under Pressure” I followed the directions in it for the quinoa and it came out great: 1 min on high pressure then 10 min of natural pressure release.
I adapted the recipe for a pot luck at Temple tonight. Doubled it and put it in an aluminum Lasagna pan with most of the optional additions on the side. Looks beautiful!! We have a Gluten intolerant congregant, so I’m always on the look out for good gluten free recipes.
Living The Sweet Life says
YUM!! I didn’t know all the health benefits to quinoa … I’ve just been eating it because it’s delicious 🙂 This is a great dish … so bright and festive … and even better it’s so healthy. LOVE IT!
Lori @ RecipeGirl says
Looks awesome. Just discovered your blog (how did it take me this long to find you??) Nice place you’ve got here 🙂
Tori Avey says
How did I not see this comment till just now?? Haha thanks Lori! Neat to see this a year later, now that we’re not just blogging acquaintances but friends. 🙂
Liz says
I’ll take two bowls, please!!! I adore quinoa and this looks marvelous!!
Kiri W. says
I think I would qualify as flexetarian, too. This bowl sounds fantastic, I really need to try quinoa 🙂
Colleen, The Smart Cookie Cook says
This really does sound simple and delicious! I’m always looking for new and delicious ways to get protein as a vegetarian. I also love all the options for toppings you give!
Cassandra says
I love this. I bought some quinoa during Pesach and have been staring at it not sure what to do with it first. The introductory dish of a new food in my house has to be good as my kids and hubby do not allow for second impressions. This is a great first recipe. Thank you!
I noticed you used canned beans. I keep a few cans in the pantry (we call them “emergency beans”) but I discovered the joy of an electric pressure cooker about 2 years ago and rarely have to use them. I make a big pot of beans weekly. Dried beans to yummy goodness in 55 minutes. I’m wondering if the quinoa can also go in a pressure cooker. Ever tried it?
Tori Avey says
Hi Cassandra, my husband is anti-pressure cooker so I’ve never bought one– they can be dangerous if you don’t keep a close eye on the cooking time. I do love the idea of a pressure cooker, and I probably would have bought one by now if he wasn’t so against it. I do like the idea of using dried beans, if you have the time that’s definitely the way to go. Since this is a quick lunch-type meal or weekday dinner I usually use canned. I try to buy organic beans in cans that are BPA-free, though, and I always rinse the beans to get rid of excess salt.
RavieNomNoms says
That is my kind of meal! Looks so good!
Rachel @ Bakerita says
This sounds like such a perfect meal! Not too heavy, but with tons of nutrients. I’ll definitely be making this at some point – I’m a huge quinoa fan as well! It’s so good.
Tari says
Made this tonight – delicious! I used spinach instead of lettuce and topped it with tofu I pan fried with taco seasoning.
Tori Avey says
Fabulous Tari! Glad you liked it. Spinach is a great idea. Thanks for reporting back!
Katrina @ Warm Vanilla Sugar says
This sounds wicked good. Awesome idea to use quinoa!! Yum!
Tori Avey says
Did you grow up in Northern California, Katrina? All of my friends who grew up there describe things as wicked!
Faygie Moorvitch says
This looks great! Just added it to my menu plan for next week.
Tori Avey says
Let me know how you like it Faygie. 🙂
Liz @ Southern Charm says
I want this, and I want this NOW 🙂
Tori Avey says
You’ll love it Liz!
lynne moore says
Perfect idea at just the right time too. I think my husband will be happy with it. And maybe even a child or two. I have an obstacle race in 2 weeks and was thinking up ideas of what might be good for a “day-before-the-race” meal – this sounds just right.
Tori Avey says
Good luck with your race Lynne! This will definitely give you the energy you need.
Em {pushups with polish} says
OMG i can’t wait to try this! They look delish. Making them for dinner tonight and pairing it with a marg 🙂 xxo em
Tori Avey says
Yay Em! A margarita will absolutely make this meal. 🙂 So sorry to hear about 7Live. Do keep in touch and let me know where you land! xo
Andrea says
Agreed ; can’t wait to try this ! I was looking for something other than soy for protein