Vegetarian Burrito without beans, but with a hearty quinoa filling instead. I promise you won’t miss the meat in this delicious dish. If you love quinoa bowls, like in this Sushi Salad, you will love this quinoa burrito.
This meatless filling has lots of veggies and Mexican flavours. Made in minutes, and so budget-friendly. Check out this Mexican Lasagna too.
I love using quinoa. It is easy on the grocery budget. Simple to prepare. A great alternative to meat. Plus, you can use it in so many delicious recipes. Here are some of our favourites:
- Quinoa Tuna Casserole – a twist of the classic swapping out the noodles.
- Blueberry Quinoa Breakfast Bowls – a nice change from oatmeal.
- Quinoa Stuffed Peppers – loaded with crab, spinach, and goat cheese.
- Mini Mexican Casseroles – made in individual mugs ready for the oven or microwave.
RECIPE and INSTRUCTIONS for this quinoa veggie burrito can be found at the bottom of this post.
Mexican Quinoa Burrito Ingredients
The best part of this recipe is you can switch up the ingredients to really anything you like. Be sure to read on for some great recipe substitutions and tips. Did you know that many of the main ingredients for burritos are vegan-friendly? Here is what I used:
- Cooked quinoa
- Avocado oil
- Mexican seasoning
Making This Vegetarian Burrito Is So Easy
To save time, you can always prepare the quinoa in advance. See below for how to cook quinoa.
This delicious meal is ready in no time. Perfect for lunch or dinner. Great for Mexican-themed dinner parties.
Full instructions can be found in the recipe card below.
- Cook the veggies and seasoning.
- Add the cooked quinoa and salsa and heat through.
- Remove from heat.
- Divide the filling between the 2 tortilla shells.
- Top with cheese.
- Roll and serve with nacho chips, salsa, sour cream, and guacamole.
- Quinoa can be made a day or two ahead of time and kept in the fridge. If you prefer, you can replace the quinoa with cooked white or brown rice. Not sure how to cook quinoa? Keep reading, I have it all explained for you.
- Veggies can be anything you like. Make it work for you.
- Beans can be added for extra protein. Black beans or pinto beans would be a great choice.
- Seasoning can be a Mexican blend, or just use several individual spices like chili powder, cumin, and smoked paprika or chipotle peppers.
- Salsa of any kind. For a nice change, salsa verde is a great choice.
- Cheese is a must and shredded works best. Marble, Cheddar, Monterey Jack, and even Feta would be delicious. Pick your favourite.
- Tortillas can be white, whole wheat, spinach, or any kind you like. I like using the 10-inch size, but if you want to make mini burritos, you can use the smaller ones.
- Additional toppings can be lettuce, cilantro, avocado, guacamole, black olives, spinach, or baby kale.
- Store the unused filling in a sealed container in the fridge. It will last for 3-4 days no problem.
- Reheating a burrito that is made ahead of time is done easily in the microwave. I would only use cheese as a topping as reheating things like lettuce is not that appealing. You could also wrap it in foil and place it in a moderate oven for 10 minutes or so.
How To Cook Quinoa
Quinoa is classified as a whole grain, but it really is a seed. It provides a great source of plant-based protein and fiber.
It cooks like rice, couscous, or millet. 1 cup of dry quinoa is approximately 3 cups of cooked quinoa.
There are several ways to prepare it. I prefer the stovetop simmer and set method.
- Measure 1 part quinoa and 2 parts liquid. You can use water or broth.
- Add to a pot and bring to a boil.
- Reduce heat to a simmer, cover, and cook for about 10 minutes. Most of the water should be absorbed at this point.
- Turn off the heat, and leave the pot covered for another 4-7 minutes. The longer you let it sit, the softer the quinoa will be. A denser texture for salads and fillings is preferred, so 4 minutes works best.
- Fluff it with a fork and it is ready to use.
- Store unused cooked quinoa in a sealed container in the fridge for 3-4 days. You can also freeze it for up to 6 months.
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Looking for more vegetarian dishes? Give these a try:
Best Vegetarian Burrito With Quinoa
- 8 ounces cooked quinoa
- 4 ounces mushrooms
- 2 ounces peppers
- 2 teaspoons avocado oil
- 1 ounce onion
- 1 teaspoon Mexican seasoning
- 3 ounces salsa
- 2 ounces shredded cheese
- 2 10 inch tortilla wraps
To Cook The Filling:
- Cook the quinoa and set aside. **See notes or the post on cooking quinoa.
- Slice the mushrooms and dice the peppers and onions and set aside.
- Grate cheese and set aside.
- Heat a skillet and add the avocado oil.2 teaspoons avocado oil
- Add the onions then cook for 1-2 minutes.1 ounce onion
- Toss in the mushrooms and peppers, along with the Mexican seasoning. Cook until the veggies are soft (or however you like them).4 ounces mushrooms, 2 ounces peppers, 1 teaspoon Mexican seasoning
- Add the quinoa and salsa, and heat through. Remove the pan from the heat.8 ounces cooked quinoa, 3 ounces salsa
To Fill The Burrito:
- Place half of the cooked filling onto the tortilla wrap.2 10 inch tortilla wraps
- Top with cheese.2 ounces shredded cheese
- Roll (**see post for instructions), place on a plate. Serve with nacho chips, salsa and sour cream
- Use 1 part quinoa and 2 parts water. For this recipe, I used 1 cup of quinoa and 2 cups of water since I wanted to have leftover quinoa.
- Combine quinoa and water in a pot, and bring to a boil.
- Cover, reduce to a simmer and cook for about 10 minutes.
- Turn off the heat, and leave the covered pot for an additional 4-7 minutes. The longer you leave it, the softer the quinoa will be.
- Fluff with a fork, and it is ready to use.
- Store leftovers in a covered container in the fridge.