Veggie Fajita Burritos

Veggie Fajita Burritos
  • Cook Time
  • Prep Time
  • 4Servings


  • 3/4 cup quinoa, rinsed
  • Salt and pepper
  • 1 tablespoon EVOO
  • 1 red onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 teaspoon chili powder
  • 1 can (15.5 oz.) pinto beans, rinsed
  • 1 cup tomato salsa
  • 1 1/2 cups shredded cheddar cheese (6 oz.)
  • 4 large flour tortillas


In a small saucepan, cook the quinoa with 1/4 teaspoon salt according to package directions.

Meanwhile, in a medium skillet, heat the EVOO over medium-high heat. Add the onion and bell pepper and cook, stirring, until crisp-tender, about 5 minutes. Stir in the chili powder and season with salt and pepper; transfer to a bowl.

Dividing evenly, spread the quinoa, onion-pepper mixture, beans, salsa and cheese over the tortillas. Roll the tortillas up burrito-style: Fold the side closest to you over the filling, then fold both sides in toward the center and roll up.