We eat a lot of black beans around here–as a simple side with tacos, on salads, with rice. For some reason though, it’s rare that the black beans themselves are the star of the meal. And why not? They are so good and so filling! These Quinoa Black Bean Burritos with Southwest Sauce are the perfect example of that.
I honestly wasn’t expecting much of this meal, but it was so phenomenal that I just had to share. Quinoa and black beans are a natural combination, and when flavored with garlic and taco seasoning, are pretty amazing. I also added some cheese because duh. Cheese. It’s all melty and wonderful. You could certainly add the cheese separately to the burrito, but I kinda liked the gooey factor when it was stirred in with everything else.
As good as the burrito filling is, adding some guacamole and a quick Southwest Sauce makes this burrito. For sure. The sauce’s intriguing ingredients–salsa, mayo, lime juice, maple syrup, and spices–sound a bit off, but trust me. It totally works! This sauce is tangy, sweet, and has a tiny kick–but no real heat. You could spice this up if you wanted though! These Quinoa Black Bean Burritos make a wonderfully easy vegetarian weeknight dinner, and the leftovers last for days. Serve it with a side salad and chips and salsa for a complete meal. My kind of recipe! You can bet this will be part of our regular rotation from now on. Enjoy!
- 1 cup quinoa, rinsed [I used 1/2 cup each red and white quinoa]
- 2 cups vegetable or chicken broth
- 1 1/2 cups black beans [or a 15 ounce can], drained and rinsed
- 2 cloves garlic, minced
- 1/2 cup shredded cheddar cheese
- 2 teaspoons taco seasoning
- flour tortillas
- chopped avocados or guacamole [I made a simple guac--1 mashed avocado, lemon juice, cilantro, salt, pepper]
for Southwest Sauce
- 1/2 cup salsa
- 1 tablespoon mayonnaise [I think sour cream or plain yogurt could be substituted too]
- 1 teaspoon maple syrup
- 1 teaspoon cumin
- 1/2 teaspoon lime juice
- 1/4 teaspoon chili powder
Place quinoa and broth in a large saucepan and bring to a boil. Cover, reduce heat to low, and cook at a simmer until all liquid has been absorbed–about 12 to 15 minutes. Then, add black beans, garlic, cheese, and taco seasoning and stir until cheese has melted. Simmer for 4 to 5 minutes or until heated through.
Meanwhile, prepare Southwest Sauce. Whisk together salsa, mayonnaise, maple syrup, cumin, lime juice, and chili powder. Taste and adjust seasonings as desired. If salsa is chunky, you may want to smooth sauce by pureeing in a blender or food processor.
Serve by spooning quinoa black bean mixture in a large flour tortilla. Top with avocados or guacamole, then roll shut. Drizzle Southwest Sauce on top immediately before serving.
Time: 30 minutes.
Yield: 6-8 servings.