Roasted veggie, black bean, & quinoa burritos!
These one of a kind burritos are for YOU! These delicious babies were created because of leftovers, and like most accidental recipes, this one has become one of my favorites.
This yummy accidental burrito recipe happened because I had a lot of leftovers in my fridge that needed to be consumed immediately. Waste not want not.
The Breakfast King and I made this amazing dinner the night before, and it left me with some spicy black beans. The roasted vegetables were made for a different recipe that I was going to share with you, but it didn’t turn out the way I’d hoped, so…. I had lots of roasted veggies to eat up. And, I had some leftover quinoa because I made this two days before.
I was hungry for Mexican food —what’s new—I had leftovers that needed to be eaten, and I had tortillas, so why not turn all of that delicious food into something special?
Special is the perfect word to describe these vegetable burritos with quinoa and black beans. The slightly caramelized roasted veggies have a little crunch left in them, the beans are creamy with a kick of chili pepper, the quinoa lends its own unique texture to the mix, and the chopped spinach adds the fresh and cool element needed to tame the heat. Texture and flavors galore!
The minute I took the first bite of my veggie burrito I knew that I had to share them with you. But first, I shared them with my BFF/neighbor and her daughter. They raved about them, in between bites. One large burrito, here and gone in 60 seconds flat.
You’re going to love them too, because they’re really, really good. They’re also super easy to make. And, they’re healthy and full of the magical nutrient, protein. What's not to love?
When you pack black beans and quinoa, zucchini, yellow squash, eggplant, onions, and spinach into a tortilla, you get vitamins, minerals, and protein wrapped up in a nice big package of yum. Forget about heart clogging meat and cheese, you don’t need it. This will leave you feeling lighter, yet satisfied. Instead of sitting on your couch and moaning about feeling like there’s a rock sitting in your gut—you know that happens—this plant-based burrito is going to allow you to feel productive after you finish it. Don’t you want to feel empowered, not full and bloated?
Make these for dinner, or wrap them in foil or parchment paper for a healthy lunch option. Or if you’re a savory breakfast person like I am, it’s never too early for a burrito. The sky’s the limit.
Plant-based vegan food is healthy food, it’s delicious food, it’s never boring food. Just look at these burritos filled with roasted vegetables, refried beans, and quinoa. Do they look boring to you? Of course not. Check out some of our other exciting vegan recipes and you’ll never want to eat anything but plant food again.
Tell me:
Could you eat Mexican food every day? I could.
Have you ever had quinoa in a burrito?
What’s your favorite burrito filling?
Roasted Veggie, Black Bean, & Quinoa Burritos
Ingredients
- Click here for the black bean recipe
- 2 teaspoons of olive oil
- 1 zucchini – sliced lengthwise 1/2 inch thick
- 1 yellow squash – sliced lengthwise 1/2 inch thick
- 1 small eggplant – sliced lengthwise 1/2 inch thick
- 1 large Vidalia or white or yellow onion – sliced 1/2 inch thick
- 1 cup of quinoa rinsed well to remove the soapy flavor + 2 cups of water
- 2 cups of baby spinach – coarsely chopped
- 1/2 cup of chopped cilantro leaves
- Salt and pepper to taste
- 6 medium or 4 large flour tortillas
Instructions
- Preheat the oven to 400° Line a large baking sheet with parchment paper.
- Make the black beans.
- Toss the zucchini, yellow squash, eggplant, and onion in a few teaspoons of olive oil and spread on a large baking sheet. Line it with parchment paper for easier clean up. Roast for 10 minutes then turn the vegetables. Roast for 10 minutes and turn the vegetables again. Roast for another 5 to 10 minutes or until they’re slightly brown around the edges.
- While the veggies are roasting make the quinoa. In a medium sauce pan bring the quinoa and water to a boil. Reduce the heat to simmer and cover. Cook for 15 minutes or until the water is completely evaporated. Keep covered, remove from heat.
- Wrap the tortillas in a clean towel and microwave for one minute, or you can warm them in the oven or in a pan individually.
- Spread an even amount of beans, quinoa, vegetables, spinach, and cilantro in the center of each tortilla, tightly roll them up and put the crease side down on a plate.
- Roll them in foil or parchment paper and store in the refrigerator for up to three days. Warm them in an oven or microwave (make sure you remove the foil first) or eat them cold.
- Enjoy!
- A delicious, healthy, and hearty burrito filled with healthy roasted vegetables, quinoa, and black beans.
Joyce Berger says
Love being your taster! This was so delicious and healthy! Definitely will make this again!?
Linda Meyer says
Thanks, girlfriend! I'd share the pie I'm making today, but it's for Alex's birthday. 🙂 So happy you like the burrito. 🙂
Aimée / Wallflower Girl says
Oh how I wish I was eating one of these burritos right now! They look SO good!
Linda Meyer says
I wish I could send you one, Aimee. Thank you. 🙂
Rebecca @ Strength and Sunshine says
I used to eat burritos almost daily as a kid! We got these frozen ones and were so easy to heat up myself before I had to go to dance for the rest of the night! Memories!
Linda Meyer says
I could eat burritos every night and be happy. What a great memory, Rebecca. 🙂
Becky says
These look soooo good!
Linda Meyer says
Thanks, Becky!
Natalie says
Roasting veggies like zucchini and eggplant is a total game changer for flavor, I can see why this is really delicious all rolled up together! Especially with guac 🙂
Linda Meyer says
They add a little smokiness to the mix. And Mexican food isn't really Mexican without guac! Thanks, Natalie. 🙂
Jenn S. says
I love quinoa in burritos or enchiladas. Love all the roasted veggies in there!
Linda Meyer says
I was completely amazed by how wonderful the texture of quinoa is in burritos. I actually like it better than rice. Thanks, Jenn!
Susan says
Would brown rice work as well, in lieu of the quinoa?
Linda Meyer says
Hi Susan! Yes, any grain would work with this recipe. Enjoy!
Jackie of Vegan Yack Attack says
I 100% could eat Mexican food every day! And like you, it ends up being my default when I'm throwing together meals on the fly. I love all of the veggies in these tasty looking burritos!
Linda Meyer says
We make Mexican food at least twice a week. It's healthy, fast, and so good. Thanks, Jackie! 🙂
Christine (Run Plant Based) says
This looks wonderful, thanks! One of my favorite dishes at a local vegan restaurant is a quinoa burrito, so hearty and satisfying!
Linda Meyer says
I love that you have a local vegan restaurant. So nice! This is the first time that I've put quinoa in a burrito, now I like it better than rice. 🙂
Anjali @ Vegetarian Gastronomy says
This is one of my kids favorite school lunches to take! I typically do peppers and onions as my veggies, but having black beans and quinoa cooked and ready in the fridge is a life-savor when you need quick meals! Love the post!
Linda Meyer says
I love to hear that your kids take a healthy lunch to school. Yes, I make a big batch of black beans every week, it makes life so much easier. Thank you, Anjali!
alisamarie says
I've honestly never seen zucchini or eggplant in a burrito, but darn does this look good.
Linda Meyer says
This was the first zook and eggplant burrito for me too. I highly recommend them. Thank you! 🙂
Hedi Hearts says
Get in my bellyyyyyy! Now!!
Linda Meyer says
Hahaha! Thanks, Hedi. 🙂
Hauke Fox says
These burritos look really really good! And they are super nutritious as well! I'm in 😀
Linda Meyer says
Thanks, Howie! I'm happy you like them.
veggiesdontbite says
Burritos are like my lifeline. I mean, can you ever go wrong?! These sound SO good. I love grilled veggies in them. And of course everything else in here! YUM!
Linda Meyer says
We're cut from the same cloth, Sophia. Mexican food all day, every day! Thanks!
Christine | Vermilion Roots says
I love how protein-rich this recipe is! And like that quinoa is used in place of the usual rice. Who said leftovers are bad? 😉
Linda Meyer says
Thanks, Christine! Yes, so much protein. You'll never hear me say leftovers are bad, that's for sure. 🙂
Uma Srinivas says
I love burritos, this is packed with so much good things! Wow love to try this one too. Last night i made your Vegan deep dish pizza. It was huge hit at art party! Thanks Linda 🙂
Linda Meyer says
Thank you, Uma! I'm so happy to hear that my deep dish pizza was a hit! Let me know if you try the burritos. 🙂
Dixya @ Food, Pleasure, and Health says
i recently made a dish with roasted eggplants too...i will have to definitely think of making burritos with it. i love all the mexican flavor in here.
Linda Meyer says
I love roasted eggplant, it's so good on it's own, or in pasta, or quinoa, or anything. Thanks, Dixya!
Lucie @WIN-WIN FOOD says
I love that you added the grilled veggies Linda! I stuff burritos with beans and quinoa all the time but I never thought of changing things up like this. Delicious 🙂
Linda Meyer says
The grilled veggies give a nice smoky flavor, Lucie. Thanks!
Mel @ avirtualvegan.com says
Leftovers are just the best! Some of my best meals come from them too and it's so satisfying to use up all those little odds and ends and turn them into something delicious. And yes I could eat Mexican food everyday
Linda Meyer says
I agree, Melanie. My mom doesn't eat leftovers and I'll never understand why. I think the flavors of the spices are better the next day.
The Vegan 8 says
These look so good Linda! I love Mexican food, it is my very favorite and even better with all these delicious veggies shoved inside. Yum!
Linda Meyer says
Thank you, Brandi! You can't go wrong with roasted veggies.
Molly ~ EasycookingwithMolly says
This sounds so yummy, I love the combination of grain, beans and veggies ! Thanks for sharing teh recipe.
Linda Meyer says
Thank you, Molly! And, you're welcome. 🙂
Vegan Heaven says
Yummy!! Quinoa, black beans, and roasted veggies?! Totally count me in! I LOVE leftovers! 🙂
Linda Meyer says
Thank you, Sina! Hurrah for leftovers! 🙂
Full of Beans says
Yes! This is OUR kind of burrito! Yum!
Linda Meyer says
Thank you! So happy you like it. 🙂
Michelle says
I love burritos, I could eat them everyday and be very happy! Love the idea of using roasted veggies.
Linda Meyer says
Roasted veggies are so good in burritos. Let me know if you try this, Michelle. I'd love to know what you think. Thanks for the comment! 🙂
haley says
What do you use to make this Gluten Free. I found this recipe when I looked for a GF WFPB meal plan, yet I see you use a flour tortilla?
Corn tortillas don't work as well for burritos, and I know a lot of other options don't really qualify as WFPB, so I would love to know your suggestion.
Thank you in advance,
Haley
Linda Meyer says
Hi Haley, great question, thanks for asking. 🙂 Udi's, Mission, and Siete Cassava make gluten-free tortillas. There are probably other brands as well, but these are the ones we buy.