Veggie Quinoa Burrito

one-pan-mexican-quinoa-wraps1-627x900“This veggie burrito recipe is not only delicious, but actually healthy for you. Try this meat-free alternative to one of my favorite dishes.”

– Anthony Martin, PA-C

Print Recipe


  • 1 tablespoon olive oil
  • 1 clove of garlic, minced
  • 1 jalapeno, ribs removed and diced small
  • 1 cup well-rinsed quinoa
  • 1 1/4 cups of chicken broth
  • 1 15 ounce can of black beans, drained and rinsed
  • 2 cups cherry tomatoes, cut in half
  • 1 medium zucchini, diced
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon salt
  • 1 avocado, halved, seeded, peeled and diced
  • 1 juice of lime
  • 1/4 cup chopped cilantro leaves
  • shredded Monterey Jack cheese
  • whole-grain tortillas


  1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and jalapeno, stirring frequently, until fragrant.
  2. Add the chicken broth, quinoa, black beans, chopped tomatoes, zucchini, chili powder, cumin and salt.
  3. Stir well and bring everything to a boil, cover. Reduce heat to a simmer and cook until quinoa is cooked through, about 20 minutes.
  4. Add the diced avocado, chopped cilantro, and lime juice to the cooked quinoa mixture.
  5. Place a tortilla in a dry skillet over medium heat. Add shredded cheese to one half of the tortilla. Flip the other half over like you're making a quesadilla and let the cheese melt.
  6. Once the cheese has melted, pile on the quinoa mixture. Wrap up the burrito and enjoy!