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.
Jj says
Ever since I found this recipe few months ago, I’ve been making it quiet a lot, it became my meal of the summer. Can’t get enough. Making it today for lunch again. I usually make more of the bean, quinoa…mix it and freeze individual portions. I just take it out, thaw and add toppings. uh hm yum
Debra Dane says
This looks fab! I am desperate to find a quinoa recipe (or 3) that I like and so far failed – will try this next week for sure!
Tara says
My (meat-loving) boyfriend and I weren’t sure what to expect from this recipe, but we were VERY pleasantly surprised – thank you, Tori! We tried most of your suggested toppings and it was delicious, as well as very easy to put together! Definitely going on our regular rotation of meals :). Ps. love your site!!
Tamara says
Just made this tonight for my family. It was light and refreshing. I just found your website last night and this dish caught my eye. Thanks for sharing.
Tori says
Just made this and am loving it. I originally thought this recipe had the added bonus of yummy quinoa for my one year old (she loves it) but she actually ended up loving the black beans. When I’ve tried to give them to her before, she just spit them right out. But she ate these ones. Thank you!
Tori Avey says
High praise from a one year old… love it! 🙂
Shonda Norrish says
Thank you so much for this refreshing recipe! I love Chipotle burrito bowls and I have made them at home in the past, but the quinoa is the perfect upgrade from rice as a gluten-free pescaterian– I am always seeking additional protein in my diet.
Kathy says
I am eating this right now and I’m having to force myself not to inhale it! The cilantro adds so much flavor and it is just an amazingly good dish! So clean and healthy..just what I was looking for!
Amanda says
My husband and I tried these a few weeks ago and we LOVE the combination of flavors. So delicious! I love how Quinoa takes on the flavor of whatever seasonings you put with it, especially in this dish — it soaks up that lime and cilantro wonderfully!
David says
I am looking forward to making this tonight. I will use baby organic arugula in place of lettuce. I can’t wait to try it.
Lynda says
Thank you for recipes like this. I need to avoid soy too, so I really appreciate vegetarian recipes that don’t have tofu in them. I’m looking forward to trying this!
Coco Galvez says
one of my favorites, it’s sooo good! as always 🙂
Anita says
I made this last night and it was DELICIOUS. Thank you for sharing this recipe.
PK says
My daughter made this and it was fantastic!!!! Love this recipe – reminds me a bit of the Chipotle burrito bowls. Perfect meal for summer lunch or dinner.
Skye says
We made these for lunch today and they were amazing!! We’ll definitely be making these again! Thanks for the fantastic recipe! 🙂
Crystal says
I stumbled across this recipe from a Facebook post of a friend of a friend of a friend (gotta love that ticker thing on the side of FB, ha!) Anyway, I bought all the goods last night, and we practically inhaled our dinner yesterday. We had leftovers this evening and it was just as good. This will definitely be a staple in our house. So quick, easy, inexpensive, and most important, healthy! Thank you so much for such a great meal!
Lani says
Hi! I found your site on Pinterest last night. This meal was delicious and easy. I’ve been looking through your recipes and they are fantastic. Can’t wait to try more! Lani
Debbie says
This looks amazing! Definitely going to make these this week. Thank you for sharing this deliciousness.
Martha says
I have seen so many recipes this Spring that included black beans, which are so good for you. This one really looks yummy! Can’t wait to try it!
Michelle says
I very much enjoy your blog. Another great addition to this bowl is cubed sweet potatoes. The flavors of the chili powder and cayenne pepper are really nice with sweet potato.
Kare says
I started out as a “flexitarian” many years ago, before becoming a full-on vegetarian. There are so many great foods out there that meat really can be an afterthought.
And I’ve loved quinoa for a long, long time, but I had no idea it was closely related to spinach. Thanks, as always, for the education!
Lisa says
I make something similar to this all the time!!!!! I absolutely love it! And if I have tofu, I throw that it in there too! Top it off with some hot sauce, perfect. 🙂