Grammy's Kitchen · Burritos · Crispy Black Bean Quinoa Burritos
One of 111 burritos recipes we measured
from www.twopeasandtheirpod.com
5 cooks on www.twopeasandtheirpod.com rate it 4.8★.
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 | 23% | 1% |
| vegetables and beans | 35% | 35% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon olive oil |
| 150 g | 1 small yellow onion (diced) |
| 3 g | 1 clove garlic (minced) |
| 74 g | 1/2 cup diced red bell pepper |
| 74 g | 1/2 cup diced green bell pepper |
| 425 g | 1 15 oz can Libby's Organic Black Beans, rinsed and drained |
| 77 g | 1/2 cup Libby's Organic Sweet Corn (rinsed and drained) |
| 4 g | 1 1/2 teaspoons chili powder |
| 2 g | 1 teaspoon ground cumin |
| 25 g | 1/4 cup fresh cilantro (chopped) |
| Juice of 1/2 lime | |
| Salt and black pepper (to taste) | |
| Cilantro Lime Quinoa | |
| 226 g | 2 cups shredded Cheddar cheese |
| 10 burrito-sized flour tortillas | |
| Creamy Avocado Yogurt Dip |
Method: 4 steps, published by www.twopeasandtheirpod.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I did this yesterday and liked it! I did use rice instead of quinoa, though. My kids are rather picky ;-) The rice for the kids was plain, for the adults, I seasoned it with the lime, cilantro and garlic. My daughter liked it, but I had to remove the beans f” — a cook, 4.0★
“I love this recipe! I have made it so many times and it never gets old! So easy to store the burritos too. Sometimes I freeze them and eat them all week. Thanks for the awesome recipe!” — a cook, 5.0★