Fresh quinoa burrito with black beans

Fresh quinoa burrito with black beans: a quick recipe with quinoa, beans, sweetcorn and hot tomato salsa in a soft tortilla.

At a glance

• Serves 1
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 550 kcal per serving
• Protein: 20 g
• Fat: 12 g
• Carbs: 90 g

Ingredients

• 1 large tortilla (choose one without seed oils)
• 80 g quinoa
• 100 g black beans
• 2 tbsp hot tomato salsa (choose one without added sugar)
• 50 g sweetcorn

Method

You’ll need: frying pan · saucepan · sieve

1. Rinse the quinoa thoroughly in a fine sieve. Then cook it in water according to the packet instructions until fluffy and cooked.
2. Put the black beans, sweetcorn and tomato salsa in a small saucepan. Heat everything over a medium heat until the mixture is warm and slightly thickened.
3. Lay out the tortilla and spread the warm quinoa in the middle. Spoon the bean and sweetcorn mixture over the top.
4. Fold the sides of the tortilla in slightly. Then roll it up tightly from the bottom to make a closed burrito.
5. If you like, warm the burrito briefly in a frying pan without any extra fat. This makes the tortilla a little firmer on the outside.
6. Serve the burrito warm straight away, ideally with a little extra salsa on the side.

Good to know

When you want to keep things simple, this burrito is just right. Warm and spicy. The kind of meal that comes together nicely without much effort.

Swaps

Quinoa → brown rice (also contains manganese); black beans → kidney beans (also provide fibre); wheat tortilla → wholemeal tortilla (also provides fibre); sweetcorn → pepper (contains vitamin C)

Allergens

The main allergen is gluten in the wheat tortilla; beans can cause wind in sensitive people. Usually good for children if mildly seasoned. In pregnancy, fine as long as the ingredients are cooked through.

Dairy-free recipes