Black Bean and Quinoa Burritos with Spicy Cilantro-Lime Dressing

I know it’s July 4th, and a burrito recipe for my #HealthyInUnder30 series doesn’t exactly scream patriotic or festive. But I’m positive there are a plethora of bacon and cheese stuffed burger and quadruple chocolate brownie recipes to be found already. To be different, I thought I’d provide you with a recipe for tomorrow’s post-holiday meal. Plus, I hear quinoa cures hangovers by absorbing excess alcohol (okay I made that up–I would hate to spread more food lies on the internet).

 

Quinoa really does absorb flavor well–like the spicy cilantro-lime dressing used in this burrito recipe. The quinoa and black bean combo makes a perfect meat replacement filling, which as an added bonus saves time and money. Simply toss in a chopped red pepper and tomatoes, then top with diced avocado and Greek yogurt instead of sour cream, and you have the perfect flavorful burrito filling fit for any non-hydrogenated, non-white tortilla (always check the label to make sure your whole grain tortilla is really healthy).

 

You could also omit the tortilla and just eat the filling in a bowl–I added some grilled chicken to the leftovers for a higher protein lunch!

 

[print_this]

{Black Bean and Quinoa Burritos with Spicy Cilantro-Lime Dressing}

This easy burrito recipe is filling and flavorful. The dressing is made with cilantro, lime juice, jalapeno, and coconut oil–which is super light and refreshing!  It makes plenty for leftovers, or to feed a crowd. The jalapeno gives it a small spicy kick, so feel free to omit if you like your burrito on the milder side.

 

Lightly adapted from: Quinoa-Black Bean Fajita Filling with Cilantro Lime

 

Servings: 8 (enough filling for 8 burrito-sized tortillas)

 

Ingredients

1 cup dry quinoa

2 cups water

1 large handful cilantro (about 1 loose cup)

1 jalapeno, seeds removed

1 tsp minced garlic (I buy the pre-minced kind)

1/4 cup lime juice (juice of 2 limes)

1/4 cup coconut oil (or olive oil)

1/2 tsp salt

1/4 tsp pepper

1 can black beans, rinsed

3 medium tomatoes (about 3/4 lb)

1 red pepper

8 burrito-sized tortillas (whole wheat or corn)

 

Optional (but you should do it) add-ins: top with diced avocado (I used two for 8 burritos), and nonfat Greek yogurt–much healthier than sour cream.

 

 

Directions

In a medium-sized pot bring quinoa and water to a boil, reduce heat and simmer 8-12 minutes until water is absorbed.

While quinoa is cooking, combine cilantro, jalapeno (seeds removed), garlic, fresh lime juice, and coconut oil, salt, and pepper in a food processor, pulse until combined.

Rinse black beans and dump into a medium-sized bowl. Chop tomatoes and red pepper and combine with black beans.

When quinoa is done cooking, stir in cilantro-lime dressing. Combine quinoa mixture with black bean and veggie mixture. Spread 1/8th of mixture into a tortilla, top with 1/4 of a diced avocado and a tbsp of nonfat Greek yogurt.

 

 

Nutrition info per burrito (including 1 whole wheat tortilla, 1/4 of a medium avocado and 1 tbsp greek yogurt): 405 cal, 17 g fat (8 g sat), 53 g carb, 13 g protein, 11 g fiber

 

[/print_this]