Quinoa Black Bean Burrito Bowls

Easy, limey, cilantro and protein-packed burrito bowl. This recipe is gluten-free and vegetarian. It takes 35 minutes to make and serves 4.



  • 1 cup quinoa (On a budget? Swap out quinoa for an equal amount of rice and cook according to package instructions)
  • 1 tbsp olive oil
  • 1/4 cup onion minced
  • 1 clove garlic minced
  • 30 oz cooked black beans or 2 cans, drained and rinsed
  • 1/4 cup fresh cilantro chopped
  • 1/4 tsp chili powder mild
  • Pinch cayenne pepper spicy
  • 1/4 cup fresh lime juice
  • 1 cup shredded lettuce
  • Salt

Optional Topping Ingredients

  • Grated cheddar or jack cheese
  • Sour cream or Greek yogurt
  • Pico de gallo or salsa
  • Diced seeded tomatoes
  • Hot sauce or sriracha
  • Sliced avocado
  • Guacamole
  • Corn



  • Rinse the quinoa thoroughly in a mesh strainer or sieve, drain.
    Rinsing quinoa.
  • Pour quinoa into a saucepan along with 2 cups of water. Bring the quinoa to a boil, then reduce heat to a low simmer. Cover the pot. Let the quinoa simmer for about 20 minutes till it becomes tender and all the liquid has been absorbed. Keep a close eye to make sure the quinoa doesn’t burn.
    Cooking quinoa on the stove.
  • While quinoa is cooking, heat 1 tbsp of oil in another saucepan over medium heat. Pour minced onion into the saucepan and saute for a few minutes till it softens and begins to turn brown. Add the minced garlic to the pot and let it saute for 1-2 minutes longer till aromatic.
    Sauteeing diced onions.
  • Add the black beans to the pot of onions along with 1/2 cup water, 2 tbsp of chopped fresh cilantro, chili powder and cayenne pepper. Bring the beans to a boil, then reduce heat to medium low. Let the beans simmer for 15 minutes till the liquid is mostly evaporated. Stir in 2 tbsp of fresh lime juice. Season with salt to taste.
    Black beans added to onions in a pot.
  • When the quinoa is fully cooked, remove from heat and fluff with a fork. Use the fork to mix in 2 tbsp of chopped cilantro and 2 tbsp fresh lime juice. Season with salt to taste.
    Cooked, fluffed quinoa.
  • Assemble your burrito bowls. Divide the cilantro lime quinoa between four bowls.
    Quinoa in a serving bowl.
  • Top each portion of quinoa with 1/4 cup of shredded lettuce.
    Shredded lettuce on top of quinoa.
  • Top each portion of lettuce with simmered black beans.
    Black beans on top of lettuce and quinoa.
  • Top the black beans with your choice of Optional Topping Ingredients (ideas listed above). Serve warm.
    Overhead close up shot of completed Quinoa Black Bean Burrito Bowl on cloth napkin, corn scattered on the side.


Nutrition Facts, per serving: 480 calories, 7g fat, 80g carbohydrates, 25g protein.



Recipe source: Tori Avey

Molly Walsh

Molly Walsh

Writer and expert

Molly graduated from the London School of Economics in 2019. In her spare time you can probably find her golfing or trying to be inventive in the kitchen.

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