If you love burritos that are cheesy, hearty, and loaded with flavor, this Cheesy Quinoa Chicken Burrito is going to be your new go-to meal. It’s a perfect mix of juicy chicken, fluffy quinoa, black beans, melty cheese, and zesty spices, all wrapped up in a warm tortilla. Every bite is satisfying and full of that comforting, Tex-Mex flavor you crave — only this time, with a nutritious twist.
The first time I made these burritos, I had leftover quinoa from dinner and a few cooked chicken breasts waiting in the fridge. I tossed them together with beans, corn, and cheese, wrapped it all in tortillas, and baked them until golden and melty. The result was pure magic — a quick, hearty meal that’s perfect for busy weeknights or meal prep. Now, they’re right up there with my Quinoa Enchilada Casserole and Buffalo Chicken Bowls as one of my family’s all-time favorites.
Cheesy Quinoa Chicken Burritos
Ingredients
Equipment
Method
- In a large bowl, combine quinoa, chicken, black beans, corn, salsa, shredded cheese, and spices. Mix well to combine.
- Lay a tortilla flat. Spoon about ½ cup of filling into the center. Fold in the sides, then roll tightly from the bottom. Repeat with remaining tortillas.
- Heat a skillet over medium heat and lightly spray with olive oil. Toast each burrito for 1–2 minutes per side, or bake them seam-side down on a sheet at 375°F (190°C) for 10–15 minutes with cheese sprinkled on top.
- Serve warm with sour cream, salsa, cilantro, or lime as desired.
Nutrition
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Let us know how it was!Why You’ll Love Cheesy Quinoa Chicken Burritos
These Cheesy Quinoa Chicken Burritos bring everything you love about Mexican comfort food into one easy, portable meal. They’re high in protein, packed with fiber, and have that perfect combination of creamy, cheesy, and spicy flavors. They’re also freezer-friendly and easy to reheat, which makes them great for make-ahead lunches or dinners.
If you’re a fan of comforting meals like my One-Pan Chicken Gallaba Skillet or Cottage Cheese Beef Noodle Bake, these burritos will fit perfectly into your meal rotation.
Ingredients You’ll Need
For the Filling:
- 2 cups cooked quinoa
- 2 cups cooked, shredded chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup salsa
- 1 cup shredded cheddar or Monterey Jack cheese
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- Salt and pepper to taste
For Assembly:
- 6 large flour tortillas
- ½ cup extra cheese for topping
- Olive oil spray (for toasting or baking)
Optional Garnishes:
- Fresh cilantro
- Sour cream or Greek yogurt
- Lime wedges
These burritos use the same wholesome, simple ingredients I love in recipes like my Filling Mexican Sweet Potato Quinoa Casserole — familiar, flavorful, and foolproof.
How to Make Cheesy Quinoa Chicken Burritos
Step 1: Prepare the Filling
In a large bowl, combine quinoa, chicken, black beans, corn, salsa, cheese, and spices. Stir until everything is evenly mixed and coated with flavor.
Step 2: Assemble the Burritos
Lay a tortilla flat and spoon about ½ cup of filling into the center. Fold the sides inward, then roll it tightly from the bottom up. Repeat with the remaining tortillas.
Step 3: Toast or Bake
To get that crispy golden edge, heat a skillet over medium heat and lightly spray with olive oil. Toast each burrito for about 1–2 minutes per side, until lightly golden and crisp. Alternatively, place them seam-side down on a baking sheet, sprinkle with extra cheese, and bake at 375°F (190°C) for 10–15 minutes until melted and bubbly.
Step 4: Serve & Enjoy
Serve warm with your favorite toppings — sour cream, salsa, or a squeeze of lime.
This method reminds me of how I make my Cheesy Tortilla Quiche: minimal effort, maximum comfort.
Tips for Perfect Cheesy Quinoa Chicken Burritos
- Use flavorful salsa: It adds instant zest and keeps the filling juicy.
- Don’t overfill: Leave space so the burritos roll tightly and hold together.
- Add veggies: Bell peppers, onions, or spinach work great for extra nutrients.
- Make-ahead friendly: Wrap and freeze for quick grab-and-go meals later.
Just like my Cheesy Veggie Quinoa Casserole, this recipe is simple, flexible, and built for busy days.
Flavor Variations
- Spicy Kick: Add diced jalapeños or chipotle powder for extra heat.
- Southwest Style: Stir in diced tomatoes and avocado for a creamy twist.
- Breakfast Burrito: Add scrambled eggs and swap beans for breakfast sausage.
- Vegan Version: Skip the chicken and cheese — add roasted sweet potatoes and vegan queso instead.
Much like my Zucchini Chickpea Stir Fry, this recipe is endlessly customizable and always delicious.
How to Store and Reheat
Storage: Keep burritos wrapped in foil or plastic wrap in the fridge for up to 4 days.
Freezing: Wrap individually in foil and freeze for up to 3 months.
Reheating: Reheat frozen burritos in the oven at 350°F for 20 minutes or microwave for 2–3 minutes until hot.
They’re every bit as meal-prep friendly as my Rice and Bean Casserole with Sweet Potatoes.
Frequently Asked Questions
1. Can I make these burritos ahead of time?
Yes! Assemble, wrap, and refrigerate or freeze them for later — they reheat perfectly.
2. Can I make this recipe vegetarian?
Absolutely. Skip the chicken and add extra beans, corn, or even tofu crumbles.
3. What’s the best way to keep burritos from getting soggy?
Let the filling cool slightly before wrapping, and avoid adding too much salsa.
4. Can I use brown rice instead of quinoa?
Yes, rice works perfectly — though quinoa gives extra texture and protein.
The Final Bite
These Cheesy Quinoa Chicken Burritos are everything you want in a meal — cheesy, hearty, flavorful, and easy to make. Each bite is warm, melty, and packed with goodness. Whether you serve them fresh out of the oven or grab one from the freezer on a busy night, they’ll hit the spot every single time.
Serve them with a side of Christmas Bread Recipe or a small green salad, and you’ve got dinner done in minutes.