Turkey & Quinoa Burritos
Jump to RecipeTurn a weeknight into a flavorful, protein-packed dinner with these Turkey & Quinoa Burritos. This easy recipe blends lean ground turkey, quinoa, and black beans with sautéed onion and bell pepper, all brought together by a touch of taco seasoning. Quinoa adds a hearty texture and extra fiber, while cheddar adds melt-in-your-mouth richness. Wrapped in warm tortillas, every burrito delivers balanced protein, complex carbs, and satisfying taste in just one pan of cooking plus simple assembly. It’s versatile for busy families and perfect for meal prep, freezes well, and can be customized with salsa or avocado for a bright finish. The steps are straightforward: cook quinoa, sauté vegetables and turkey, mix in beans, quinoa, and seasoning, warm tortillas, then fill and roll. This healthy burrito recipe proves you don’t need long hours in the kitchen to enjoy a comforting, crowd-pleasing meal.
Ingredients
ground turkey
Choose 93% lean or leaner for the best texture in burritos. Brown the meat well in a hot skillet, breaking it up as it cooks, until there’s no pink. Season early with salt, pepper, and a pinch of cumin or chili powder so the flavor builds. If it looks dry, add a splash of broth, tomato sauce, or a bit of salsa to keep it juicy.
quinoa
Rinse quinoa under cold water to remove saponins that can taste bitter, then cook with about 2 cups liquid per 1 cup quinoa (broth for extra flavor). Toasting the grains in a dry skillet for 3–4 minutes before cooking enhances nuttiness. If you’re short on time, substitute cooked brown rice or cauliflower rice for a quicker option.
black beans (canned, drained)
Rinse and drain the beans to remove canning liquid and excess salt. If you want the mixture to bind a bit, mash a portion of the beans and stir back in. For more depth, season beans with a quick pinch of cumin, garlic powder, and lime juice. If you’re using dried beans, soak and simmer until tender rather than canned for the freshest flavor.
bell pepper (diced)
Choose bright, firm peppers for sweetness and crunch. Sauté until tender and lightly caramelized to boost flavor; pat dry if they’re releasing a lot of moisture. You can swap with other quick-cooking veggies like zucchini or mushrooms if peppers aren’t available.
onion (diced)
Half an onion adds sweetness and depth. Sauté until translucent and fragrant to build a flavorful base; salt early to help it soften. For milder sweetness, use a milder onion variety or replace with shallots. If you want a richer edge, caramelize the onions slowly before adding the turkey.
garlic (minced)
Minced garlic should be added after onions have softened to prevent burning and bitterness. If you only have garlic powder, use 1/4 to 1/2 teaspoon for each clove replaced. For extra aroma, press or finely chop and crush the garlic to release more oils.
taco seasoning
If using a store-bought mix, watch sodium: you can reduce salt or use a low-sodium version. To customize, make your own blend: 2 tsp chili powder, 1 tsp ground cumin, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, pinch oregano, crushed red pepper to taste. Alternatively, use fajita seasoning for a milder or different flavor profile.
tortillas (large)
Warm tortillas briefly in a dry skillet or wrapped in a damp towel in the microwave to make them pliable. If you prefer, use whole wheat, spinach, or corn tortillas for variety or dietary needs. To prevent filling from spilling, keep fillings slightly off-center and leave a small edge free for sealing.
cheddar cheese (shredded)
Shredded cheddar melts smoothly, adding creaminess and tang. Substitute with Monterey Jack, pepper jack for more heat, or crumble queso fresco for a different texture. If you want a lighter option, use less cheese or swap with a dairy-free cheese alternative.
olive oil
One tablespoon helps sauté and prevent sticking; avocado or canola oil are good substitutes with a neutral flavor. If you’re using a nonstick skillet, you can reduce or omit the oil, but a touch of fat helps flavor and browning. Use just enough to lightly coat the pan to prevent sticking.
Cooking Steps
Step 1: 1. Rinse and Cook Quinoa for Turkey & Quinoa Burritos
Rinse 1 cup quinoa under cold water. In a pot, combine rinsed quinoa with 2 cups water. Bring to a boil, reduce heat to a simmer, cover and cook about 15 minutes until water is absorbed. Remove from heat and let steam 5 minutes, then fluff with a fork. This fluffy base provides protein and texture for the burritos. Beginner tip: measure water accurately and don’t lift the lid too often—quinoa cooks best with steady heat.Step 2: 2. Prep Onions, Bell Pepper, Garlic, and Black Beans
Dice 1/2 onion and 1 bell pepper. Mince 2 garlic cloves. Drain and rinse 1 can of black beans if desired (the recipe uses drained beans; rinsing removes excess salt). Prep ahead and refrigerate for up to 2 days to speed up assembly. Beginner tip: keep your knife sharp and cut uniform pieces for even cooking.Step 3: 3. Sauté Aromatics and Ground Turkey
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the onion and bell pepper and sauté 5 minutes until softened. Stir in the minced garlic for 30 seconds, then crumble in 1 pound ground turkey. Cook 7–10 minutes, breaking up the turkey, until browned and cooked through (safe internal temperature 165°F). Beginner tip: avoid overcrowding the pan; if needed, cook turkey in two batches for even browning.Step 4: 4. Stir in Black Beans, Quinoa, and Taco Seasoning
Add the drained beans, cooked quinoa, and 2 tablespoons taco seasoning. Mix well and cook 3–5 minutes more until thoroughly heated and fragrant. Taste and adjust with a pinch of salt or more seasoning if desired. Beginner tip: if mixture looks dry, add a splash of water or broth to loosen.Step 5: 5. Warm Tortillas for Easy Assembly
Warm 4 large tortillas to make rolling easier. Microwave 20–30 seconds covered with a damp paper towel, or warm in a dry skillet for 15–20 seconds per side. Beginner tip: keep tortillas covered after warming to prevent them from drying out.Step 6: 6. Assemble Turkey & Quinoa Burritos
Spoon a generous portion of the turkey–quinoa mixture onto each tortilla. Sprinkle with shredded cheddar (about 1 cup total). Fold in the sides and roll tightly from one end to the other. Beginner tip: don’t overfill; a tight roll holds together better and is easier to eat.Step 7: 7. Serve with Salsa, Avocado, and Optional Toppings
Serve immediately with your favorite salsa or sliced avocado. Optional toppings like cilantro, lime wedges, or a dollop of Greek yogurt add freshness and balance. Beginner tip: add toppings after heating to keep textures vibrant.Step 8: 8. Make-Ahead, Store, and Reheat
Let burritos cool slightly before refrigerating. Store in airtight containers in the fridge for up to 4 days. For longer storage, wrap burritos in foil and freeze up to 3 months. Reheat in the microwave (1–2 minutes) or in a 350°F oven until heated through, covered to retain moisture. Beginner tip: label dates so you don’t lose track of freshness.
Frequently Asked Questions
How many burritos does this recipe yield and can I adjust the servings?
This filling makes about 4 large burritos. To make more or fewer, scale the ingredients (e.g., double for 8). When scaling, adjust the taco seasoning slowly and taste as you go.
How do I cook quinoa properly?
Rinse 1 cup quinoa, then cook with 2 cups water or broth in a pot. Bring to a boil, reduce to a simmer for 15 minutes, then remove from heat and let rest 5 minutes. Fluff with a fork.
Should I rinse and drain the canned beans?
Yes. Rinse the beans under cold water to remove excess salt and starch, then drain well.
How should I handle and cook the ground turkey?
Heat a bit of olive oil in a skillet, crumble the turkey, and cook until no pink remains. Use a meat thermometer to reach 165°F (74°C) inside.
How do I sauté the onion and bell pepper without burning?
Cook over medium heat, stirring occasionally, until the vegetables are softened and lightly browned, about 5–7 minutes. Season lightly as they cook.
When do I add garlic and the turkey?
Add minced garlic after the onion and pepper soften, then add the turkey and cook until browned and cooked through (about 7–10 minutes).
How do I combine the filling with beans, quinoa, and seasoning?
Stir in the drained beans, cooked quinoa, and taco seasoning. Cook 3–5 minutes more until everything is heated through and flavors meld.
How do I warm the tortillas so they don’t crack?
Warm large tortillas in a dry skillet for 20–30 seconds per side, or microwave covered with a damp paper towel for about 15–20 seconds until pliable.
How do I assemble and wrap the burritos?
Place filling in the center of each tortilla, sprinkle with cheddar, fold in the sides, and roll tightly. Wrap in parchment or foil if you’re making ahead.
How should I store leftovers or prep in advance?
Refrigerate leftovers in an airtight container for 3–4 days. Reheat in the microwave or a skillet until steaming hot. You can freeze the filling for longer storage.
Are there good substitutions or adaptations?
Yes. Swap quinoa for cooked rice, chicken or beef for turkey, or use different beans. Omit cheese for dairy-free, and adjust salt if using salted taco seasoning.
Additional Information
Dietary Considerations
Dietary notes and easy modifications: - Gluten-free: use certified gluten-free tortillas (and check taco seasoning ingredients for gluten). Quinoa and beans are gluten-free. - Dairy-free: omit cheddar or use a dairy-free cheese alternative; pair with dairy-free crema or avocado. - Vegetarian/vegan: replace ground turkey with sautéed mushrooms or extra beans; ensure taco seasoning and tortillas are vegan; use vegan cheese or avocado crema. - Low-fat: use lean turkey, reduced-fat cheese, and minimal oil; consider skipping cheese or using a light sprinkle. - Gluten-aware or allergy-conscious: inspect seasoning blends for cross-contamination; if unsure, opt for simple seasonings and certified gluten-free tortillas. - If avoiding soy or added sugars in seasoning, choose a simple taco seasoning made from chili powder, cumin, garlic, paprika, and a pinch of salt. - Always check tortilla ingredients for potential dairy or gluten-containing additives if you have strict dietary needs.
Pairings
Pair with bright, fresh toppings and complementary sides to balance the hearty turkey-quinoa filling. Good accompaniments include: - Fresh lime wedges and chopped cilantro to brighten each bite; - Creamy avocado slices or a tangy cilantro-lime crema; - Pico de gallo or a mild salsa verde for fresh, zippy notes; - A light corn or black bean salad, or Mexican street corn (elote) if dairy is acceptable; - A crisp cabbage slaw or shredded lettuce for added texture crunch; - Optional toppings like sliced jalapeño, pickled red onions, or crumbled cotija cheese for extra savoriness. Beverages: a cold Mexican lager or light beer, a lime agua fresca, or sparkling water with lime. For non-alcoholic options with depth, try horchata or agua de jamaica. Plating ideas: serve the burritos warm with a side of salsa and guacamole, and consider presenting half a burrito on each plate with a small pile of salsa and crema for dipping. For a deconstructed option, offer a burrito bowl served over cilantro-lime rice, with all toppings arrayed beside for customization.
Serving Suggestions
Serving tips to elevate the experience: - Warm the tortillas just until pliable to prevent cracking and to help the filling roll nicely. - Spoon a generous amount of turkey-quinoa filling onto each tortilla, add a sprinkle of cheddar if desired, and roll tightly. - Keep assembled burritos wrapped in foil if you’re serving a crowd so they stay warm. - Present with a side of salsa, guacamole or crema, and a light salad or corn-based side for balance. - For a lighter presentation, serve as burrito bowls: layer cilantro-lime rice or cauliflower rice, topping with the turkey-quinoa mixture, black beans, diced avocado, and a squeeze of lime. - If meal-prepping, refrigerate the filling and tortillas separately; rewarm the filling in a skillet and heat tortillas just before serving to maintain texture. - Kid-friendly option: milder salsa and extra cheese, or serve with sliced avocado for creaminess.
Turkey & Quinoa Burritos
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Description
Healthy and delicious turkey and quinoa burritos packed with flavor and nutrients!
Ingredients
- ground turkey: 1 pound
- quinoa: 1 cup
- black beans (canned, drained): 1 can
- bell pepper (diced): 1 piece
- onion (diced): 0 half
- garlic (minced): 2 cloves
- taco seasoning: 2 tablespoons
- tortillas (large): 4 pieces
- cheddar cheese (shredded): 1 cup
- olive oil: 1 tablespoon
Date Created:
11/29/2025