Mexican Quinoa and Black Bean Burrito with Avocado

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A wholesome Mexican burrito packed with quinoa, black beans, and avocado for a protein-rich and satisfying dish. This mexican-inspired vegetarian (gluten-free) ready in about 30 minutes pairs quinoa, black beans, whole wheat tortillas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup quinoa
• 1.5 cups black beans
• 4 whole wheat tortillas
• 2 avocado
• 1/2 cup salsa
• 1/4 cup cilantro

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water in a fine-mesh strainer until the water runs clear. Transfer to a medium saucepan with 2 cups water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is tender. Fluff with a fork and set aside. Tip: Use a lid to prevent water from evaporating too quickly.
2. Step 2: Drain and rinse 1.5 cups canned black beans under cold water. In a small saucepan, heat 1/4 cup water over medium heat. Add the beans and simmer for 5 minutes, stirring occasionally, until warmed through. Remove from heat and set aside. Tip: If using dry black beans, soak overnight and cook for 1 hour before proceeding.
3. Step 3: Warm 4 whole wheat tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable and slightly toasted. Transfer to a plate and let cool slightly. Tip: This prevents the tortillas from tearing when filled.
4. Step 4: Dice 2 avocados into 1/2-inch slices. Place in a bowl and gently toss with 1/4 cup chopped cilantro and 1/4 cup salsa, ensuring even coating. Tip: Use a sharp knife to avoid bruising the avocado.
5. Step 5: On each tortilla, spoon 1/2 cup cooked quinoa, followed by 1/2 cup black beans, 2 avocado slices, 2 tablespoons salsa, and 1 tablespoon cilantro. Fold the bottom third of the tortilla up over the filling, then fold in the sides and roll tightly from the bottom to form a burrito. Tip: Press gently along the seams to secure.
6. Step 6: Serve burritos immediately, or wrap in parchment paper and store in an airtight container for up to 2 hours. Tip: For extra flavor, add a squeeze of lime juice before serving.