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Corn and Quinoa Burritos

You won’t miss the meat with this extra-flavorful vegetarian burrito packed with corn, beans, quinoa, and spicy salsa.

Serves 4
617 calories per serving


> 1 tbsp olive oil
> 2 (8.5 oz) pkgs Seeds of Change Ready-to-Microwave Quinoa and Brown Rice with Garlic
> 1 cup frozen corn, thawed
> 4 burrito-size flour tortillas
> 1 ripe avocado
> 1 (15.5 oz) can small red beans, drained
> 1/2 cup Nature's Promise Organic Chipotle Salsa
> 4 leaves romaine, torn


In a 12-inch nonstick skillet, heat the oil on medium. Add the quinoa and brown rice, corn, and 2 tbsp water. Cook 3 min., stirring often.
Meanwhile, wrap the tortillas in damp paper towels and microwave 1 min., until warm. Seed and thinly slice the avocado.
Fold the beans into the rice mixture and cook 2 min. Season with salt and pepper.
Working with 1 tortilla at a time, fill with a quarter of the bean mixture and quarter of avocado. Top with 2 tbsp salsa and some romaine. Tuck in sides and roll up tightly to seal. Repeat with remaining ingredients.

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