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.
Nutrition
After this morning I read this bean recipe, immediately bought the ingredients and in the afternoon I immediately tried it. not in vain, it turned out delicious.
The recipe is very good, I usually eat it during the day.
This is delicious! Made it today for lunch!
This was delicious. Added chopped up chicken breast to the bean mixture after adding the lime juice. The quinoa cooked perfectly with your directions. Anyway, we’ll be doing this again. Thanks for sharing the recipe.
Welcome back Tori, and many blessings on your baby! How wonderful! It’s great to see you back, and I pray you are enjoying your knew little bundle of love…of course you are…we missed you!! Looking forward to some yummy recipes as always. xoxo
Thank you so much Pam!
These look delicious!
Delicious meal! I used pinto beans instead of black beans, and it worked out well. Used regular garlic as well as Penzeys Roasted Garlic (which I love) and topped it all with raw chopped onions (in addition to the sauteed onions and garlic) and red peppers, probiotic sour cream (from Mom’s Market) and a little grated sharp cheddar cheese. The lime was key to making this dish stand out. Thanks for sharing this great recipe!
Nice! I will have to try this next time. I haven’t thought about this before. I anything with refried/mashed beans and Southwest flavoring. I have made a Caprese Quinoa Bowl with your usual suspect (tomato, mozzarella, basil and pesto, and parmesan). Recently, I made a vegan Quinoa Bowl where I cooked the quinoa in turmeric and black pepper for extra nutrition, and topped it with chickpeas dressed in Olive Oil, herb roasted mushrooms and whole garlic cloves, sweet corn, red onion, and crunchy carrots. Check it out on my Instagram @jonschowthyme, https://instagram.com/p/Bum2jhHgRbM/!
I really like the new recipe builder many folks are using. I cook for one or two and it’s so easy to adjust. Thanks for using it!
This recipe is delicious! Thank you for sharing!