Simple bean burritos get an upgrade with cilantro- lime quinoa, fajita veggies, black beans, and cilantro! They are super easy to make and perfect for making ahead of time as meal prep. They take only about 35 minutes to make, so are a great week-night option when you don’t want to spend very long in the kitchen!
I have been making beans in my crockpot for about a year now. It is a little cheaper to buy dry beans and you can make large quantities with very little effort. I usually add 2 1/2 cups dry black beans, 1 teaspoon garlic powder, 1 fire roasted green Chile, and then fill it up with water and cook it for 6 hours. I find they come out much more flavorful than canned with the addition of garlic and green chiles. You can most definitely use canned beans if you like, they are obviously the quicker way to go.
When brainstorming this recipe I wanted to use a grain and I settled on quinoa. Quinoa can be bland on its own, but is excellent at soaking up the flavors of other ingredients. That’s why I chose to make cilantro lime quinoa for this recipe. It is so flavorful and full of protein, vitamins, minerals, and even antioxidants! My post, How To Make The Fluffiest Quinoa, is a great place to start if you haven’t used quinoa in a recipe before. It is similar to making rice, and comes out perfect every time!
I remember I used to make lunches for my dad, and a favorite of ours was refried bean burritos with fajita peppers (the inspiration for this blog post). We basically lived off of them for a few months. Sauteeing a few bell peppers, onion, and garlic together creates a mixture that is incredibly flavorful. Simple ingredients often times yield the greatest flavor.
Interested in more recipes that use quinoa?
- 1 cup dry quinoa
- 2 cups vegetable broth
- ½ teaspoon sea salt
- 1 lime, juiced
- ⅓ cup chopped cilantro
- 1 tablespoon olive oil
- 2 bell peppers
- ½ yellow onion, sliced
- 2 cloves garlic, chopped
- 1 can of black beans
- 4 tortillas
- In a medium sauce pan, combine the quinoa, vegetable broth, and sea salt. Heat over medium-high heat and bring to a boil. Reduce heat and simmer for about 15 to 20 minutes until the water has evaporated.
- Meanwhile, in a small skillet, heat the olive oil and add the sliced peppers and onion. Sauce for about 8 minutes until thee have softened and started to brown. Add the chopped garlic and sauce for 2 more minutes. Remove from heat and set aside.
- Once the water from the quinoa has evaporated, cover the sauce pan with a lid and turn off the heat. keep covered for about 10 minutes, allowing the quinoa to steam.
- Gently heat the tortillas on a skillet, because warm tortillas are the best. Next, all that's left is to assemble the burritos! add a sp