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Burrito w/ Quinoa, Black Beans, & Corn

Burrito w/ Quinoa, Black Beans, & Corn

This Black Beans Burrito consists of black beans, quinoa, garlic, shallots, limes, and bay leaves with Greek yogurt, serrano, and walnut avocado dip.
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Cook Time 15 minutes
Total Time 15 minutes
Course Main Course
Cuisine American, Latin American, Mexican
Servings 1 serving

Equipment

  • Skillet w/ Lid (Preferably Cast Iron)
  • Stovetop

Ingredients
  

Black Bean Quinoa

  • 1 lbs. black beans (~2 c.)
  • 6 cloves garlic minced
  • 1 shallot minced
  • 2 limes juiced
  • 1 tbsp. olive oil
  • 1 tbsp. cumin
  • 1 tbsp. coriander
  • 1 tbsp. chili powder
  • dash salt
  • dash pepper
  • 6 bay leaves
  • 6 c. water
  • 1 c. quinoa
  • 2 c. water additional

Avocado Dip

  • 6 avocados
  • 3 serranos
  • 6 cloves garlic
  • 6 limes juiced
  • 1 ½ c. Greek yogurt
  • 2 c. walnuts
  • 1/4 c. olive oil
  • dash salt
  • dash pepper

Burrito

  • 1/4 c. black beans
  • 1 tortilla shell
  • splash water
  • dollop avocado dip (or sour cream, optional)
  • dollop hot sauce (optional)

Instructions
 

Prepare Ingredients

  • Quinoa Salad w/ Black Beans, Tomatoes, & Corn takes about 4 hours to cook. It's a largely hands off recipe. So, it's a good quick and easy recipe to start ahead of time and reheat later on.
  • I also topped this burrito with Potluck Avocado Dip w/ Greek Yogurt & Serranos. This is entirely optional. You can easily substitute sour cream or omit it entirely for a more vegan recipe. Although this avocado dip is my new favorite thing and I highly recommend giving it a try. It's kind of a mix between hummus and guacamole. And is absolutely delicious!

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 avocado dip and hot sauce of choice. I like to use Greek yogurt because it's oftentimes healthier than sour cream and this new avocado dip that I'm obsessed with is fantastic. Omit or substitute with a vegan alternative for an entirely animal-product free recipe.
  • 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!