Rating: 4 stars
89 Ratings
  • 5 star values: 27
  • 4 star values: 29
  • 3 star values: 19
  • 2 star values: 12
  • 1 star values: 2
Melissa Gaman, Family Issue 2012


Credit: Marcus Nilsson

Recipe Summary test

40 mins
1 hr
Serves 8


Ingredient Checklist


Instructions Checklist
  • 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.

  • Bake the burritos until warmed through, 15 to 20 minutes. Serve with the salsa, sour cream, and sliced avocado.

  • 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.

Nutrition Facts

612 calories; fat 24g; saturated fat 11g; cholesterol 46mg; sodium 856mg; protein 27g; carbohydrates 74g; sugars 2g; fiber 10g; iron 7mg; calcium 557mg.