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Quinoa black bean burrito bowl

This easy & healthy black bean quinoa burrito bowl is gluten free, vegetarian, egg free, and nut free.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Mexican
Diet: Gluten Free, Vegetarian
Keyword: egg free, gluten free, nut free, vegetarian
Servings: 4 people


  • 1 cup quinoa
  • 15 oz black beans (one standard sized can)
  • 1 cup shredded sharp cheddar cheese
  • 1 1/2 tbsp cream cheese

Easy guacamole

  • 2 small avocados
  • 1 tbsp chopped red onion
  • 1/2 tomato
  • 1 tsp lime juice
  • 1/2 tsp black pepper
  • 1 pinch salt

Homemade salsa

  • 6 tomatoes
  • 4 stalks Green onion
  • 2 tsp lime juice
  • 1 jalapeno
  • 1/4 red onion
  • 2 clove garlic
  • 1/8 tsp salt
  • 1/2 tsp pepper


  • Add 1 cup of dried quinoa and 2 cups of water to a medium sized pot over medium high heat. Wait until the water boils then reduce the heat to low or medium low. Put a lid on the pot and let the quinoa simmer for 15 - 20 minutes.
    While the quinoa cooks you can start chopping the ingredients for the salsa.
  • Chop all of the ingredients for the salsa into fine pieces and combine them in a medium sized bowl. It is important to finely chop the salsa ingredients so you get a little bit of each ingredient in each mouthful.
  • Mash the avocado and chop the tomato and onion for the guacamole. Combine all of the ingredients for the guacamole in a medium sized bowl.
  • Mix the cheese and cream cheese together then add the quinoa, black beans, cheese, and cream cheese to individual servings bowls. Microwave each bowl for 45 - 60 seconds to melt the cheese and warm the beans.
    If you do not want to microwave the bowls individually you can also microwave the beans in a large bowl and let the heat of the freshly cooked quinoa and beans melt the cheese. The cheese might not melt all of the way but it will still taste delicious.
  • Top the quinoa, beans, and cheese with the salsa and guacamole then serve.