weeknight wonders: meatless southwestern quinoa freezer burritos

Hello there!  Happy Monday and I hope you had a great holiday weekend. We did!  Jason and I worked on the nursery, saw World War Z (we love us some zombies), went to a cook out, and spent a lot of time at the pool. (Swimming is the only thing that relieves my back pain at this point in the pregnancy.) It was lovely. 

Nesting has hit me in full force. I've been washing and setting up baby bedding, packing hospital bags, buying diapers, and stocking our freezer with meals.  These quinoa and bean freezer burritos are a breeze to put together and they reheat in 3.5 minutes. 

I just layered low fat refried beans, southwest quinoa, black beans, and cheese on gluten-free tortillas.  The real secret lies in the quinoa.  I added Rotel tomatoes, spices, garlic, and a little bit of broth to the quinoa while it cooked and it came out loaded with flavor. Plus, I love the little corkscrew edges of quinoa... So cute and so healthy. 

When I reheated some for a quick dinner last week, I served them with hot sauce and sour cream.  Packed with protein, they were super filling and the whole meal came together in under ten minutes. This recipe makes 8 burritos, which is four meals for us, or 8 lunches for me. Pretty handy little recipe to have with the school year and this baby coming fast. Enjoy! 

Meatless Southwestern Quinoa Freezer Burritos
Click here for a printable recipe! 

1 cup cooked quinoa
1 14 oz. can mild Rotel tomatoes, drained
1 clove garlic, minced
1/4 cup fresh cilantro, chopped 
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon Mrs. Dash Fiesta-Lime Seasoning
2 cups vegetable or chicken broth
1 16 oz. can low-fat refried beans
1 16 oz. can low sodium black beans, rinsed
2 cups Fiesta or Taco Blend Cheese
8 gluten-free 8-inch tortillas (Here and here are two great brands! This isn't a sponsored post... I just like these products.)
Aluminum foil

Prep Time: 30 minutes
Cook Time: 3.5 minutes
Yields: 8 Servings


1. Rinse quinoa.  In a medium saucepan, place quinoa, tomatoes, spices, and broth.  Bring to a boil.  Lower heat and cook for 15 minutes or until all liquid is gone. Remove from heat.  Fluff with a fork adn let stand for five minutes. 

2. Place tortillas in the mircowave for about a minute or until they are soft and easier to fold.  Tear 8 sheets of foil, about 12X12 inches each.  Place a tortilla on a foil sheet.

3. Assemble your burritos! Smear about 3 tablespoons of refried beans on the bottom and top with about 1/8 cup quinoa.  To finish, sprinkle three tablespoons black beans and a heavy layer of cheese on top. Fold and wrap in the foil.  Repeat process until all burritos are made. Freeze. 

4. To reheat, remove foil.  Wrap in a paper towel and microwave on high for about 3.5 minutes.  Cut in half and serve with light sour cream and hot sauce.