Bean, Spinach, and Quinoa Burritos

bean-spinach-quinoa-burritos
Photo by Marcus Nilsson
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 612 calories
    • Fat 24 g
    • Sat Fat 11 g
    • Cholesterol 46 mg
    • Sodium 856 mg
    • Protein 27 g
    • Carbohydrate 74 g
    • Sugar 2 g
    • Fiber 10 g
    • Iron 7 mg
    • Calcium 557 mg

Heat oven to 400° F. Cook the quinoa according to the package directions.

Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring frequently, until softened, 3 to 5 minutes. Add the chili powder and cook, stirring, until fragrant, about 1 minute. Add the beans, broth, and garlic and simmer, stirring occasionally, until most of the liquid has been absorbed, 2 to 4 minutes more. Fold in the spinach.

Dividing evenly, top the tortillas with the quinoa (about ½ cup each), bean mixture (about ½ cup each), and Cheddar (about ⅓ cup each). Roll up into burritos; wrap each in heavy-duty foil and place on a baking sheet.

Ingredients

  1. Check 1 1/2 cups quinoa, rinsed
  2. Check 2 tablespoons olive oil
  3. Check 1 small onion, chopped
  4. Check kosher salt and black pepper
  5. Check 2 teaspoons chili powder
  6. Check 2 15.5-ounce cans pinto beans, rinsed
  7. Check 3/4 cup low-sodium vegetable broth
  8. Check 2 cloves garlic, chopped
  9. Check 2 10-ounce packages frozen chopped spinach, thawed and squeezed of excess liquid
  10. Check 8 10-inch tortillas or wraps
  11. Check 12 ounces sharp white Cheddar, grated (about 3 cups)
  12. Check salsa, sour cream, and sliced avocado, for serving

Directions

  1. Heat oven to 400° F. Cook the quinoa according to the package directions.
  2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring frequently, until softened, 3 to 5 minutes. Add the chili powder and cook, stirring, until fragrant, about 1 minute. Add the beans, broth, and garlic and simmer, stirring occasionally, until most of the liquid has been absorbed, 2 to 4 minutes more. Fold in the spinach.
  3. Dividing evenly, top the tortillas with the quinoa (about ½ cup each), bean mixture (about ½ cup each), and Cheddar (about ⅓ cup each). Roll up into burritos; wrap each in heavy-duty foil and place on a baking sheet.
  4. Bake the burritos until warmed through, 15 to 20 minutes. Serve with the salsa, sour cream, and sliced avocado.
  5. The uncooked wrapped burritos can be frozen in freezer bags for up to 3 months. To reheat, remove from foil and microwave on high until warmed through.