Veggie Quinoa & Cheese Burritos
Jump to RecipeBright, satisfying, and incredibly versatile, these Veggie Quinoa & Cheese Burritos bring together protein-rich quinoa, creamy cheddar, and a colorful array of veggies for a meal you can make in one pot and roll up in a tortilla. Start by rinsing quinoa and cooking it with water until fluffy and tender, about 15 minutes. While it simmers, sauté onion and bell pepper in a little olive oil until soft. Stir in black beans and corn, seasoning with a pinch of salt and pepper. When the quinoa is ready, fluff it with a fork and fold it into the veggie mixture, letting the flavors mingle and the cheese melt into the warm filling. Warm the tortillas so they are pliable, spoon a generous portion of the filling into the center, fold the sides, and roll up tightly. Serve immediately, or wrap in foil to enjoy later. These burritos are perfect for meal prep—double or triple the batch, refrigerate, and reheat for quick lunches. Customize with toppings like salsa, avocado, or cilantro if you like. A hearty, vegetarian option that's naturally protein-packed and fiber-rich, these burritos prove that weeknight dinners can be both nourishing and delicious.
Ingredients
quinoa
Rinse quinoa under cold water to remove saponins that can taste bitter. Toasting the dry grains in a skillet for 2–3 minutes adds nuttiness. Cook with a 1:2 quinoa-to-water ratio (1 cup quinoa, 2 cups water); bring to a boil, then simmer 15 minutes until absorbed, then rest 5 minutes before fluffing. For extra depth, substitute water with vegetable broth or add a squeeze of lime at the end.
water
Water is the cooking medium for the quinoa. You can substitute with vegetable or chicken broth for extra depth. If your tap water smells or tastes strong, use filtered water. Lightly season the cooking liquid if you want a bit more flavor, but keep it modest so the final dish isn’t too salty.
black beans
Rinse and drain canned black beans to remove excess sodium and starch. For texture, keep some beans whole and mash a portion for creaminess. You can substitute pinto, kidney, or chickpeas. If using dried beans, soak overnight and simmer until tender before adding to the quinoa mix.
corn
If using fresh corn, cut kernels from the cob and sauté until just tender to boost sweetness. Frozen corn should be thawed and drained; canned corn should be drained well. For a pop of flavor, sauté corn with a pinch of chili powder or a squeeze of lime before mixing in.
bell pepper
Choose color by sweetness (red/yellow are sweeter). Dice evenly and sauté with the onion until soft. For extra sweetness and depth, roast or blister the peppers first. If you don’t have bell peppers, substitute with zucchini or poblano for a milder heat.
onion
Dice evenly and sauté until translucent for a clean base, or cook longer to caramelize for extra sweetness. Yellow onions are a good all-purpose choice; white onions cook a bit crisper and milder. A pinch of salt during sauté helps soften the onions and draw out their sweetness.
cheddar cheese
Shred cheddar so it melts smoothly into the hot quinoa mixture. For sharper flavor, use aged cheddar; for milder melt, use Monterey Jack or a mild cheddar. If dairy-free, substitute with a vegan shredded cheese and stir in off the heat to avoid clumping.
tortillas
Warm tortillas to make them pliable before filling (20–30 seconds in a microwave or a quick heat in a dry skillet). For flour tortillas, they roll easily; for corn tortillas, lightly steam or warm to soften. If gluten-free, ensure you’re using gluten-free tortillas. Keep them loosely wrapped so they stay soft.
olive oil
Use olive oil to sauté the vegetables; extra-virgin olive oil adds flavor but has a lower smoke point, so keep the heat moderate. You can substitute with avocado oil or canola oil if needed. Use about 1 tablespoon to start; add more if the veggies look dry.
salt
Season gradually. This recipe calls for 1 teaspoon, but beans and corn can vary in saltiness, so taste as you go and adjust. If using low-sodium ingredients, you may want to add a touch more at the end. Use kosher salt for easier, more even seasoning.
pepper
The recipe lists 0 teaspoons, so pepper is optional. If you like a little brightness, start with 1/8 to 1/4 teaspoon freshly ground black pepper and adjust to taste. For more heat, try a pinch of cayenne or chili powder.
Cooking Steps
Step 1: Step 1: Rinse quinoa
Rinse quinoa under cold running water using a fine-mesh strainer to wash away the bitter saponin coating. This prevents a soapy taste and yields fluffier grains. Beginner tip: rinse well and drain thoroughly before cooking.Step 2: Step 2: Cook quinoa
In a pot, combine 1 cup quinoa with 2 cups water. Bring to a boil, then reduce to a simmer, cover, and cook about 15 minutes until the water is absorbed. Remove from heat and let it rest, covered, for 5 minutes, then fluff with a fork. This creates light, separated quinoa perfect for burritos.Step 3: Step 3: Prep vegetables
While quinoa cooks, dice 1 medium onion and 1 medium bell pepper into even pieces. Uniform pieces cook evenly and blend better with the quinoa filling. Beginner tip: cutting boards and a sharp knife make this faster.Step 4: Step 4: Sauté vegetables
Heat 1 tablespoon olive oil in a skillet over medium heat. Add the onion and bell pepper and sauté until soft and slightly caramelized, about 5 minutes. Stir occasionally to prevent sticking. Beginner tip: avoid overcooking to keep the veggies crisp-tender.Step 5: Step 5: Add beans and corn
Stir in 1 can black beans (drained and rinsed) and 1 cup corn. Cook until heated through, about 2-3 minutes. Season with salt to taste and pepper as desired. Beginner tip: drain beans well to reduce extra liquid and help filling hold together.Step 6: Step 6: Combine quinoa with veggie mixture and cheese
Fluff the cooked quinoa with a fork and fold it into the veggie-bean mixture. Sprinkle in 1 cup shredded cheddar cheese and stir until melted and creamy, coating the filling nicely. This creates a protein-rich, cheesy filling for burritos.Step 7: Step 7: Warm tortillas
Warm 4 large tortillas in a dry skillet for 10-20 seconds per side or microwave briefly until pliable. This prevents cracking when wrapping. Beginner tip: stack them under a clean towel to keep warm and pliable.Step 8: Step 8: Assemble burritos
Place a generous portion of the quinoa-veggie-cheese filling in the center of each tortilla. Fold in the sides and tightly roll up from the bottom to form a burrito. If you like, give the roll a quick press in the skillet to keep it sealed.Step 9: Step 9: Serve or store
Serve immediately for best texture and flavor. If batch cooking, wrap each burrito in foil and refrigerate for up to 3-4 days. For longer storage, freeze unassembled or fully wrapped burritos and reheat later.
Frequently Asked Questions
Why should I rinse quinoa and how do I do it?
Quinoa has a natural coating called saponin that can taste bitter or soapy. Rinse it under cold running water in a fine-mesh sieve for 1 to 2 minutes until the water runs clear; pat dry and you are ready to cook.
What is the right quinoa to water ratio and how long does it take to cook?
Use 1 cup quinoa to 2 cups water. Bring to a boil, then reduce to a simmer, cover, and cook about 15 minutes until the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
How can I tell when the quinoa is cooked and fluffy?
The grains should be translucent with a tiny white tail. The water is absorbed, and the texture should be light and fluffy when you fluff with a fork.
How should I prep onions and bell peppers so prep is efficient and safe?
Peel and dice the onion; trim the ends and remove the seeds from the bell pepper before dicing. Keep your knife sharp, cut on a stable board, and curl your fingers to protect your fingertips.
How long should I sauté the onion and bell pepper?
Sauté onion in a little olive oil over medium heat until translucent (about 3 to 5 minutes), then add pepper and cook until soft (about 3 to 5 more minutes).
Should I rinse the canned beans and corn?
Yes. Rinse canned black beans under cold water to remove excess sodium and starch, then drain well. Drain the corn and pat dry if needed.
How do I combine the filling and season it for flavor?
Fluff the cooked quinoa and fold it into the sautéed veggies with beans and corn. Season with salt and pepper, and consider a pinch of cumin or chili powder for warmth. Stir in cheddar cheese off heat so it melts nicely.
How do I heat the tortillas and assemble the burritos so they stay together?
Warm tortillas in a dry skillet for 10 to 15 seconds per side or microwave briefly to make them pliable. Place a generous amount of filling in the center, fold in the sides, and roll up tightly to form burritos.
How should I store leftovers and reheat them safely?
Cooled burritos or filling should be refrigerated within two hours. Store in airtight containers for up to 3–4 days. Reheat filling to a safe 165°F before serving, or reheat the burritos wrapped in foil in a moderate oven.
What if I cannot find some ingredients or want to customize this recipe?
That is completely fine. Swap in other veggies you like (spinach, zucchini, mushrooms), use a different cheese, or add avocado or salsa when serving. Taste and adjust salt and spices as you go.
Additional Information
Dietary Considerations
Dietary considerations and substitutions: - Vegetarian: already vegetarian; no meat required. For added protein, increase quinoa or beans or add tofu/tempeh. - Vegan/dairy-free: omit cheddar or replace with vegan cheese or nutritional yeast for a cheesy flavor. Use dairy-free sour cream or avocado crema as a topping. Ensure tortillas are dairy-free. - Gluten-free: use certified gluten-free tortillas (many corn tortillas are naturally gluten-free). Double-check any spice blends or salsas for gluten-containing additives. - Nut-free and soy-free: the recipe is naturally nut-free. If avoiding soy, skip any soy-based toppings or substitutes and choose dairy-free options that are soy-free. - Spiciness control: adjust with jalapeño, hot sauce, or smoky chipotle seasoning in the veggie mix if you like more heat. For milder flavor, rely on fresh lime and avocado for brightness without heat. - Extra tips: if you’re watching sodium, rinse the beans well and use low-sodium tortillas and salsa; balance with fresh herbs like cilantro for flavor without adding salt.
Pairings
Pairings for Veggie Quinoa & Cheese Burritos: - Beverages: a light Mexican lager or pilsner, a crisp Sauvignon Blanc or Albariño for a white wine pairing, or non-alcoholic options like cucumber-lime agua fresca or a sparkling lime water. If you prefer dairy-free, try an unsweetened iced tea with a splash of lime. - Toppings and condiments: avocado slices or smashed avocado with a squeeze of lime, pico de gallo, chopped fresh cilantro, a dollop of sour cream or dairy-free yogurt, and a spoon of salsa verde or mild tomato salsa to brighten the flavors. A squeeze of extra lime juice enhances the quinoa’s brightness. - Complementary textures: crunchy lettuce or cabbage slaw, a small side of roasted corn, or pickled red onions for tang. A sprinkle of crumbled queso fresco (or dairy-free crumbles) adds a finishing touch. - Optional proteins/add-ins: grilled chicken, sautéed shrimp, or tofu for non-vegetarian or higher-protein versions; extra black beans or a spoon of green chili sauce for more depth. - Sides for a complete meal: lime-cilantro rice, a simple black bean and corn salad, or grilled veggies. For a faster meal, serve with a small side of warmed tortilla chips and salsa. - Occasions: weeknight dinner, casual potluck, meal-prep lunches for the week, or a picnic (wrap burritos in foil for easy transport).
Serving Suggestions
Serving suggestions: - Serve burritos warm, with the cheese melted and the quinoa-veggie filling soft and fragrant. Slice each burrito in half to showcase the colorful filling when plated. - Plate with bowls of toppings (sliced avocado, sour cream, cilantro, pico de gallo) so guests can customize. A lime wedge on the side adds a bright finish. - For a stronger cheese note, grate a little extra cheddar on top just before serving and let it melt over the filling. - If preparing in advance: wrap cooled burritos in foil and refrigerate. Reheat in a 350°F (175°C) oven for 12–15 minutes, or microwave until heated through, then top with fresh toppings. - Presentation ideas: serve on warmed plates with a side of lime-cresh or slaw; drizzle with a hint of hot sauce for those who like a kick.
Veggie Quinoa & Cheese Burritos
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Description
Deliciously cheesy and packed with nutritious veggies and quinoa, these burritos are a quick and satisfying meal!
Ingredients
- quinoa: 1 cup
- water: 2 cups
- black beans: 1 can
- corn: 1 cup
- bell pepper: 1 medium
- onion: 1 medium
- cheddar cheese: 1 cup
- tortillas: 4 large
- olive oil: 1 tablespoon
- salt: 1 teaspoon
- pepper: 0 teaspoon
Date Created:
11/29/2025