Grammy's Kitchen · Burritos · Black Bean, Sweet Corn, and Tomato Quinoa Bu
One of 111 burritos recipes we measured
from iowagirleats.com
2 cooks on iowagirleats.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.
| this recipe | typical | |
|---|---|---|
| fat | 2% | 1% |
| protein add | 100% | 100% |
| aromatics | 0% | 1% |
| vegetables and beans | 52% | 35% |
| liquid | 83% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1 cup quinoa (rinsed and drained) | |
| 540 g | 2-1/4 cups gluten free chicken broth (divided) |
| 14 g | 1 Tablespoon extra virgin olive oil |
| 1 shallot (chopped) | |
| 340 g | 12 oz frozen sweet corn (thawed) |
| salt and pepper | |
| 425 g | 15 oz can black beans (drained then rinsed) |
| 1 vine-ripened tomato (chopped) | |
| 3 g | 1 teaspoon chili powder |
| 1 g | 1/2 teaspoon smoked paprika |
| 1 g | 1/4 teaspoon cayenne pepper |
| 19 g | 3 Tablespoons chopped fresh cilantro |
| 1/2 lime | |
| 227 g | 8 oz freshly shredded Monterey Jack cheese |
| 150 g | 6 10” gluten free tortillas |
Method: 4 steps, published by iowagirleats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I just made these for the first time tonight and my 5 year old raved about them all night!!! These will definitely be added into our regular dinner rotation! Thank you for the awesome, healthy recipe!” — a cook, 5.0★
“Wow this is yummy! I used kidney instead of black beans and added a little harissa spice. I could not believe how yummy it was. Thank you!” — a cook, 5.0★