Loaded Burrito Recipe
Quinoa rice blend, black beans, cheese, pico, guac, and sour cream. Served with chips and salsa.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Quinoa Rice Blend
Beans and Cheese
Toppings
Sides
Method
Prepare Quinoa Rice Blend
- 1
Cook Quinoa and Brown Rice
In a medium pot, combine quinoa, brown rice, and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes, or until grains are tender and liquid is absorbed.
Prepare Beans and Cheese
- 2
Heat Black Beans
In a small saucepan over medium heat, add the drained black beans. Stir occasionally until heated through, about 5-7 minutes.
- 3
Melt Cheese
Once the beans are heated, sprinkle shredded cheddar cheese over the beans and cover the saucepan. Let it sit for 2-3 minutes until cheese is melted.
Assemble Loaded Burrito
- 4
Layer Ingredients
In a large burrito-sized tortilla, start by adding a generous scoop of the quinoa rice blend, followed by the heated black beans and melted cheese.
- 5
Add Toppings
Top with pico de gallo, guacamole, and a dollop of sour cream. Fold in the sides of the tortilla and roll tightly to enclose the filling.
Serve
- 6
Prepare Sides
Serve the loaded burrito with a side of tortilla chips and salsa. Enjoy your meal!
