I know that I just made a bunch of Burritos w/ Super Chili Black Beans & Quinoa and now I'm making another Quinoa Burrito w/ Avocado. Although I just made Fajitas w/ Black Beans, Quinoa, & Summer Squash. I added in a bunch of avocados and freshly squeezed lime juice. The creaminess of the avocado and the tartness of the limes paired really well with the slight bitterness of the quinoa. So, I decided to emulate that a little bit more with the last bits of quinoa and black beans that I have leftover. I tossed few slices of avocado and a squeeze of lime juice in the center of the burrito and All topped with Greek yogurt and a dash of hot sauce. Although you can easily substitute sour cream, avocado dip, or whatever you prefer on top of your burritos.
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Variations of Quinoa Burrito
I have a tendency to make a lot of burritos. They're my go-to lazy day, toss together in 15 minutes, use up all of my leftovers, type of dish. It's quick and easy in addition to being absolutely delicious. Throughout the years, I've explored a lot of ways to utilize leftovers. Being in the restaurant industry for so long, it's difficult not to have explored each and every way that you can possibly imagine to re-use what you already have into something that sounds appetizing (and expensive because that's what a lot of the "daily specials" actually are. Beware of mushroom and spinach soups!).
Burritos are one of my favorite ways to make something absolutely delicious at home. They're a great way to take whatever you already have lying around. There are very few things that aren't good lightly fried and wrapped in a tortilla.
This Quinoa Burrito consists of avocado, black beans w/ yellow onion & garlic, and quinoa w/ yellow summer squash & red bell peppers. This recipe is vegan if you don't add the dollop of Greek yogurt or sour cream on top.
This Slow Cooker Black Beans w/ Super Chili Peppers recipe takes 8 hours to cook. I recommend starting it the night before so that it cooks overnight. It's also a good quick and easy recipe to start ahead of time and reheat later on.
Cook Quinoa w/ Summer Squash & Super Chili Peppers. This takes less than an hour and requires a rice cooker or stove. You can also easily create a different flavor profile or utilize the produce that you have on hand. I almost always keep a batch of quinoa in the fridge for exactly this purpose.
Cook Tortilla
Preheat the pan on medium-high. If you aren't using cast iron, make sure to lightly oil the pan to prevent sticking.
Wet both sides of the tortilla and add to the preheated pan. Cook for 4-6 minutes, or until the bottom begins to brown.
Remove the tortilla from heat and turn the stove off. Add toppings and fold the burrito.
Turn the stove back up to medium and add the tortilla to the skillet immediately, before it preheats. Cook for about 4 minutes, or until the bottom begins to brown. Rotate until all sides are cooked.The first side will likely take longer to cook than the subsequent sides, which may toast in as little as 2 minutes. Adjust the temperature if it's cooking too quickly and burning or too slowly and cracking.
Top with Greek yogurt and hot sauce of choice. I like to use Greek yogurt because it's oftentimes healthier than sour cream. Omit or substitute to your own taste.
Serve immediately. You can reheat burritos by lightly wetting them and reheating, but they are never quite the same as they are fresh!
Tips, Tricks, & Notes
For a more in-depth article on burritos, check out my article on The Fundamentals of Making Burritos. I highly suggest using cast iron and there is precise temperature that works best for cooking at that may vary slightly depending on your stovetop and type of skillet. If you're having trouble rolling the burrito without cracking, there are solutions for this as well!
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