Black Bean Spinach Quinoa Burritos #SundaySupper

Black Bean Spinach Quinoa Burritos are protein-packed with black beans and quinoa, and healthy vegetables.  Easy to whip together and then baked to perfection!  {great for the freezer}

Black Bean Spinach Quinoa Burritos |

We eat meatless several times a week, and one of our favorite meatless staples is black beans.  Whether they are in tacos, burgerschili, enchiladas, even brownies, we can’t get enough!  While we have several recipes the we love, it is fun to try  something new – especially when that something new involves two other favorites – spinach and quinoa.  While they may not be your typical addition to a burrito, spinach and quinoa…well, it just works!  Combined with black beans, cheese, onion, chili powder, and more, wrapped in a tortilla, Black Bean Spinach Quinoa Burritos are not only delicious, but they are super easy to make too!

First make the quinoa according to package directions (typically a 1:2 ratio quinoa:liquid).  Then saute onion, toss in black beans, add some seasonings and stir in spinach.  It takes about 20 minutes or so, and then you can assemble the burritos, wrap in foil and then bake or pop in freezer for later.  In fact, this recipe can easily be doubled so you can you can stock your freezer with healthy, quick and easy meals throughout the week!

Black Bean Spinach Quinoa Burritos | #recipes #meatless #SundaySupper

Black Bean Spinach Quinoa Burritos
Yields: 5 burritos
  • ¾ cup quinoa, rinsed
  • 1½ cups water or vegetable broth, for cooking quinoa
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 can (15 ounces) black beans, rinsed and drained
  • ¼ cup low-sodium vegetable broth
  • 2 cloves garlic, minced
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 5 10-inch tortillas
  • 4 ounces (approximately 1 cup) cheddar cheese, shredded (optional)
  1. Preheat oven to 400° F. [If you are making these ahead for the freezer, skip this step]
  2. COOK QUINOA: Combine quinoa and water (or broth) and cook according to package instructions.
  3. PREPARE BEAN FILLING: Meanwhile, in a large skillet, heat oil over medium high heat. Add onion and cook for 5 minutes, or until softened. Stir in chili powder and cumin and cook until fragrant (about 1 minute). Add black beans, broth and garlic cloves, stir and cook until liquid has evaporated (2 to 4 minutes). Stir in spinach and then remove from heat.
  4. ASSEMBLE BURRITOS: Top each tortilla with ½ cup quinoa, ½ cup bean mixture and 1 ounce cheese. Roll up into burritos and wrap each in foil.
  5. BAKE in a 400° F oven for 15 to 20 minutes, or until warmed throughout. Serve with your favorite toppings and enjoy!
These are great for the freezer ~ just store uncooked burritos wrapped in foil in a freezer bag.

Source: Real Simple


The theme for Sunday Supper this week is meatless.  Everybody is sharing a meatless recipe today, and I am so impressed and inspired by all of the creative meatless recipes this week.  Whether you’re looking to add some more meatless meals to your menu, try something new or simply looking to mix things up, the group has you covered with many delicious recipes!

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Tacos & Everything Wrapped

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  1. Your spinach and quinoa stuffed burritos look tantalizing in the photos. Of course, I’ve clipped the sensational recipe =)

    P.s. Nice to know the gems freeze well.

  2. I do believe I could eat a burrito every day.

  3. Ah! I never thought about putting Quinoa in a Burrito! That’s genius! I bet the flavor is amazing!

  4. All I can say is YUM!!! I love everything about this dish! It’s perfect!!

  5. I have leftovers of some cheesy quinoa I made last night with smoked cheddar and pepper jack. These burritos would be a perfect way to use that up!