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.
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
- 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
- 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.
- A delicious, healthy, and hearty burrito filled with healthy roasted vegetables, quinoa, and black beans.