Quinoa and Red Bean Burritos

Just six ingredients make up these delicious burritos. Try this recipe when you are in the mood for a Mexican-inspired meatless main dish.

Quinoa and Red Bean Burritos
Servings: 8 Prep 15 mins Bake 350°F 12 mins


  • 1 cup quinoa (see Note)
  • 2 teaspoons McCormick smoky sweet pepper blend
  • 1 can (15 ounces) red kidney beans, drained, rinsed and lightly mashed
  • 1 1/2 cups jarred salsa
  • 8 whole wheat tortillas
  • 1 cup shredded Mexican-cheese blend

Make It

1. Place quinoa and pepper blend in a saucepan and cook following package directions. Once cooked, stir in beans and 1 cup of the salsa.

2. While quinoa is cooking, heat oven to 350 degrees . Coat large baking sheet with nonstick cooking spray.

3. Heat tortillas in microwave for 45 seconds to soften. Place 1/2 cup of the quinoa mixture in center of each tortilla and fold like a package. Place seam-side down on baking sheet.

4. Lightly coat burritos with nonstick cooking spray and top with remaining salsa and cheese, dividing equally. Bake burritos at 350 degrees for 12 minutes until heated through, with cheese melted. Serve with additional salsa.


  • Quinoa is found in the rice and dried bean aisle of the supermarket.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 315, Fat, total (g): 8, chol. (mg): 13, sat. fat (g): 4, carb. (g): 47, fiber (g): 8, pro. (g): 14, sodium (mg): 734, Percent Daily Values are based on a 2,000 calorie diet.