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Vegan Mediterranean White Bean Quinoa Burrito: An Amazing Ultimate Recipe

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  • Author: Amy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 burritos
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mediterranean

Description

The Vegan Mediterranean White Bean Quinoa Burrito is a hearty, protein-packed meal featuring quinoa, white beans, and Mediterranean veggies wrapped in a whole wheat or gluten-free tortilla. It’s flavorful, filling, and perfect for meal prep or a quick lunch or dinner.


Ingredients

For the Burrito Filling:

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 can (15 oz) white beans, drained and rinsed

1 cup cherry tomatoes, halved

1 small red onion, diced

1 bell pepper, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

½ teaspoon sea salt

Freshly ground black pepper, to taste

2 tablespoons olive oil

1 cup fresh parsley, chopped

Juice of 1 lemon

For the Burritos:

4 large whole wheat or gluten-free tortillas

Avocado slices, for garnish (optional)

Hummus or tahini, for serving (optional)


Instructions

  1. Cook the Quinoa: In a medium saucepan, combine rinsed quinoa and vegetable broth (or water). Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes until quinoa is fluffy and liquid is absorbed. Set aside.
  2. Sauté the Vegetables: Heat olive oil in a skillet over medium heat. Add diced red onion, bell pepper, and garlic. Sauté for 5 minutes until soft.
  3. Add the Spices: Stir in cumin, smoked paprika, oregano, salt, and pepper. Cook for 2 more minutes to bloom the spices.
  4. Mix in Beans and Tomatoes: Add white beans and halved cherry tomatoes. Stir and cook for 3-4 minutes until everything is heated through and tomatoes soften.
  5. Combine Ingredients: Fluff the cooked quinoa with a fork and add it to the skillet. Stir to combine everything.
  6. Add Fresh Herbs and Lemon Juice: Remove from heat and stir in chopped parsley and lemon juice.
  7. Assemble the Burritos: Lay a tortilla flat and spoon a generous amount of the quinoa and bean mixture in the center. Optionally add avocado, hummus, or tahini.
  8. Wrap the Burrito: Fold in the sides and roll from the bottom, enclosing the filling.
  9. Serve: Serve immediately or store for later. They’re great for meal prep!

Notes

Storage: Leftover burritos can be stored in an airtight container in the refrigerator for up to 3 days. They also freeze well for up to 2 months.

Reheating: Reheat in the microwave or oven. Add a splash of water to keep them moist when reheating.

Variations: Add roasted veggies, jalapeños, or vegan cheese for extra flavor. For a spicy twist, add hot sauce or chili flakes.


Nutrition

  • Serving Size: 1 burrito
  • Calories: 350 kcal
  • Sugar: 6g
  • Sodium: 500mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 8g
  • Protein: 12g
  • Cholesterol: 0mg