Looking for a hot and hearty, meatless, and make-ahead breakfast to kick your day off with? Black Bean, Sweet Corn, and Tomato Quinoa Burritos are all that and more (meaning they’re freezer-friendly too!) Quinoa cooked in chicken broth for maximum flavor is scooped into warmed tortillas with a mixture of sauted black beans, sweet corn, chopped tomatoes, herbs, and spices. After a sprinkling of freshly shredded cheese the burritos are rolled then ready to devour immediately, refrigerate for a few days, or send off to the freezer for another morning. These flavorful, light, yet protein-packed breakfast burritos are checking all the boxes!
Make a whole batch of burritos (the recipe makes six) then they’re ready to go all week long. The Tex-Mex-inspired flavors mingling with hearty quinoa and melty cheese is so satisfying. Serve with garlicky guacamole or salsa then feast!
Start by bringing 1-3/4 cup chicken broth to a boil in a saucepan then add 1 cup drained and rinsed quinoa. Place a lid on top, drop the heat down to low, then simmer until the quinoa is tender and broth has been absorbed, 12-15 minutes. Fluff with a fork then set the cooked quinoa aside to cool for a bit.
Meanwhile, add 1 chopped shallot and 12oz frozen then thawed sweet corn to 1 Tablespoon extra virgin olive oil in a large skillet over medium-high heat. Season with salt and pepper then saute until the shallots are tender, about 4 minutes.
Add a 15oz can black beans that’s been drained and rinsed, and 1/2 cup chicken broth. The chicken broth will help soften the beans a bit, and give the spices room to bloom.
Which is what we add next! Sprinkle in 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper then let everything simmer for 3-4 minutes. Finally, add 1 chopped vine-ripened tomato then simmer until the tomatoes are tender and juicy, about 2 minutes.
Take the skillet off the heat then stir in 3 Tablespoons chopped fresh cilantro and the juice of 1/2 lime. These two ingredients add a pop of fresh flavor to the burritos. I LOVE the combination of lime and cilantro! Ok – now let this mixture cool slightly.
Meanwhile get 6 tortillas ready. I use gluten-free wraps, though you could use burrito-sized flour tortillas if you’re not GF. Warm the tortillas according to package instructions then place on a sheet of foil. Place a scoop of the cooked quinoa onto the bottom third of the tortilla then top with a scoop of the black bean mixture and a sprinkling of freshly shredded Monterey Jack cheese. Fold the top over, tuck in the sides, then continue rolling.
Wrap the burritos in the foil then pop into a 350 degree oven for 10 minutes to melt the cheese and warm everything through (or just microwave sans foil for 1 minute.) If you’re freezing the burritos, place them into a freezer bag then freeze completely.
When you’re ready to eat, either transfer a frozen burrito to the fridge to thaw overnight, then microwave for 1 minute to reheat, or remove a frozen burrito from the foil, wrap in a paper towel, and microwave for 2-3 minutes or until heated through. You can also leave the burritos in the fridge for up to 3 days and take out out to reheat each day. However you eat them — enjoy!
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