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High-Protein Vegan Burrito

A delicious and filling vegan burrito packed with protein and healthy ingredients, perfect for anyone looking to boost their protein intake.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Lunch, Main Course
Cuisine: Mexican, Vegan
Calories: 450
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 can black beans, rinsed and drained
  • 1 cup corn (fresh, frozen, or canned)
  • 1 medium bell pepper, diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste Salt and pepper
  • Whole wheat tortillas Whole wheat tortillas For wrapping the burrito
Optional toppings
  • Avocado Sliced
  • Salsa
  • Cilantro Chopped

Method
 

Cooking Quinoa
  1. In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes or until the liquid is absorbed. Fluff with a fork.
Sautéing Vegetables
  1. In a pan, heat a bit of oil over medium heat. Sauté the onion and garlic until soft.
  2. Add the bell pepper and corn to the pan. Cook for an additional 5 minutes.
Combining Ingredients
  1. Stir in black beans, cooked quinoa, cumin, chili powder, salt, and pepper. Cook until everything is heated through.
Assembling Burritos
  1. Warm the whole wheat tortillas in a dry skillet or microwave.
  2. Fill each tortilla with the quinoa mixture and any optional toppings you like. Roll them up and enjoy!

Notes

Store any leftover burritos in an airtight container in the refrigerator for up to 3 days. You can also freeze individual burritos wrapped in foil or plastic wrap for up to a month. To save time, use pre-cooked quinoa or canned corn. Feel free to add other vegetables like spinach or zucchini according to your taste. For a bit more spice, add chopped jalapeños to the filling. You can also make it a bowl by serving the filling over greens instead of in a tortilla.