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.
Zane says
Just finish making this! AMAZING!!!!!
Amanda Shook says
I’ll be borrowing your new word. I usually refer to myself as a part time vegetarian but flexitarian has a much nicer ring 🙂 thx for recipe!
Julie says
I just made this and it is AMAZING! My new favorite quinoa recipe. Thank you so much!!!!
Marcia says
This looks really good, will be trying it soon. I too am just discovering the wonders of quinoa. Here is a link to a wonderful Kale Quinoa salad.
http://allrecipes.com/recipe/kale-and-quinoa-salad/
Niki says
Made this for dinner tonight. Delicious!! Thanks for the recipe.
Lorna says
This looks amazing and easy to make! Have you ever toasted your quinoa before rinsing it? I do it in a saute pan on medium heat, stirring occasionally until it turns light amber brown. It really adds another layer of flavor…nutty and satisfying. Plus it’s fun to listen to them popping gently as they finish toasting.
kristen says
Sounds delicious. Do you happen to have the caloric breakdown for the recipe?
Tori Avey says
I have recently added this feature to my site, so you should see a breakdown below the recipe.
Linz says
I thought I should let you know we make these OFTEN. We just add a tortilla and make it into a MASSIVE vegetarian burrito. The flavor is so great. And I love that the black bean mixture is like a very quick recipe for refried beans! It’s delicious! We use dry black beans and just cook them in the crock pot the night before so they’re ready. Thanks for sharing!
Britni says
Wow, tried this tonight, VERY yummy!!! I will be making this instead of spending my money at Chipotle from now on!!
AshleyBensonFitness says
This was part of my meal plan this week, and it was great! Simple and healthy! I will add it to my regular menu!!! Thanks
Tara says
I made this tonight and was fabulous! So healthy, delicious and easy. I’m excited to have discovered your blog (when searching for a shakshuka recipe! You rock.
Andrea says
Second time making this – it is so good and so easy. My husband and kids love it. Thank you for your great quinoa recipes!
Cheryl says
I am new to quinoa and this is the first recipe I have cooked using it. I already have a favorite quinoa recipe! You don’t even miss having meat in this burrito bowl.
David says
This looks delicious – will definitely be trying it!
By the way, “flexitarian” eating is very similar to what Dr. Joel Fuhrman calls “nutritarian” – basically getting most of your calories from nutrient-dense sources, generally fruits and vegetables, with less than 10% coming from less healthy sources like meat. So you’re probably a nutritarian and didn’t even know it! (Bonus: most nutritarian dishes are parve, too.)
Samantha says
I made this tonight and it was wonderful! I added chicken to the recipe. Can’t wait to make quesadillas with the leftovers!
Leandra says
Made this tonight. I loved it. Excited for left overs tomorrow 🙂
Nyssa23 says
I made this for my kids last night and they loved it! (So did I, of course.) Thanks! 🙂
Christie says
I have never been a big quinoa fan, but this recipe is fabulous and I’ll make it all the time now! Thank you!
Tesseva says
First bite of this had me exclaiming, “Oh my god I am going to make this all the time.”
Great dish. Really does taste like Chipotle’s cilantro lime rice. For toppings, I went with lettuce, avocado, diced red onion, chopped green onion, a little green pepper, sour cream, hot sauce, and a little salsa. Great all mixed together, can’t wait to eat my leftovers.
Woodbridge Mom says
This is outstanding! Wrap up leftovers in a whole wheat tortilla. Don’t forget the hot sauce!