Southwestern Quinoa Burrito Recipe

Name: Southwestern Quinoa Burrito
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup quinoa (remove saponins if your quinoa did not come clean of this); 2 cups vegetable broth; 1 cup cooked red kidney beans (or canned, drained & rinsed); 1/2 cup water; 1/2 teaspoon minced garlic (I used dried); 1/2 cup nutritional yeast; sea salt & freshly ground black pepper, to taste; 1/2 cup water; 6 tortillas (depends how full you want them); avocado, chopped (for garnish); Sauce; 1/2 cup salsa; 1/8 - 1/4 cup water; 1 tablespoon non-dairy mayonnaise; 1 teaspoon cumin; 1 teaspoon pure maple syrup; 1/2 teaspoon lime juice; 1/4 teaspoon chili powder

Servings: persons

1 cup quinoa (remove saponins if your quinoa did not come clean of this)
2 cups vegetable broth
1 cup cooked red kidney beans (or canned, drained & rinsed)
1/2 cup water
1/2 teaspoon minced garlic (I used dried)
1/2 cup nutritional yeast
sea salt & freshly ground black pepper, to taste
1/2 cup water
6 tortillas (depends how full you want them)
avocado, chopped (for garnish)
Sauce
1/2 cup salsa
1/8 - 1/4 cup water
1 tablespoon non-dairy mayonnaise
1 teaspoon cumin
1 teaspoon pure maple syrup
1/2 teaspoon lime juice
1/4 teaspoon chili powder

1
Add dry, unwashed quinoa to a large dry skillet. Toast until fragrant, stirring occasionally. Add veggie broth and bring to a boil. Cover, lower heat, and simmer until tender (about 15 minutes).
2
Add beans, water, garlic, nutritional yeast, salt & pepper. Cover, and heat over low flame until beans are warmed through. Add more water if needed to keep the quinoa from sticking.
3
In an oven or toaster oven, lightly toast 2 tortillas until warm and slightly crispy.
4
Make the sauce: Add all sauce ingredients to a blender and process until sauce is smooth.
5
Plate. Divide quinoa/bean mixture in half, and place half the filling inside each tortilla. Roll up or fold tortillas in half. Drizzle with southwestern sauce and chopped avocados.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup quinoa (remove saponins if your quinoa did not come clean of this), 2 cups vegetable broth, 1 cup cooked red kidney beans (or canned, drained & rinsed), 1/2 cup water, and more.

Yes, Southwestern Quinoa Burrito falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Southwestern Quinoa Burrito

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions