Quinoa Black Bean Burrito Bowl
Chipotle-style vegetarian burrito bowl with quinoa, seasoned black beans, fajita veggies, and lime crema—high-protein USA lunch bowl built for meal prep. Heat beans and grains until steaming; leftovers reheat to 165°F.
🛒Ingredients
- 1 cup dry quinoa, rinsed
- 2 cups water or vegetable broth
- 1 tablespoon oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 red onion, sliced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1 cup cooked corn (or thawed frozen)
- 1/2 cup salsa or pico de gallo
- 1/2 cup plain Greek yogurt mixed with juice of 1/2 lime
- Optional: guacamole, shredded cheese, cilantro, shredded lettuce
🔧Kitchen Tools Needed
- Saucepan
- Skillet
- Mixing bowls
📝Instructions
- 1
Cook quinoa in water or broth; rest and fluff.
- 2
Sauté peppers and onion in oil over medium-high 6–8 minutes until softened with charred edges.
- 3
Warm black beans with chili powder, cumin, paprika, salt, and a splash of water until steaming hot, 4–5 minutes.
- 4
Build bowls: quinoa, beans, fajita veggies, corn, salsa, lime yogurt, and optional toppings.
- 5
Refrigerate components within 2 hours up to 4 days; reheat quinoa, beans, and veggies to 165°F; add cold toppings after.
🥗Nutrition Information
⚡Calories per serving: 440
🏷️Recipe Tags
❓Frequently Asked Questions
Brown rice?
Swap 3 cups cooked brown rice for quinoa.
Extra protein?
Add baked tofu or a fried egg cooked until yolk is as set as you like (160°F for firm).
Meal-prep jars?
Layer cold salsa/yogurt last; reheat grains and beans separately to 165°F.
Food safety?
Heat beans and grains until steaming; chill leftovers within 2 hours; reheat to 165°F.
