Roasted Veggie Black Bean and Quinoa Burritos


  • 45 oz cooked blacked beans, dried and mashed
  • 3 tsp olive oil
  • 1 zucchini-sliced lengthwise about 1/2″ thick
  • 1 yellow squash- sliced lengthwise about 1/2″ thick
  • 1 small eggplant- sliced lengthwise about 1/2″ thick
  • 1 large white or yellow onion, sliced about 1/2″ thick
  • 1 cup quinoa (rinsed well + 2 cups water)
  • 3 cups baby spinach- coarsely chopped
  • 1/2 cup chopped cilantro leaves
  • salt and pepper to taste
  • 8 large whole grain tortillas


  1. Preheat the oven to 400. Line a large baking sheet with parchment paper.
  2. Toss the zucchini, yellow squash, eggplant and onion in a few teaspoons of olive oil and spread on a large baking sheet. Roast for 10 minutes then turn vegetables. Roast for 10 minutes and turn the vegetables again. Roast for another 5 to 10 minutes or until they’re slightly brown around the edges.
  3. Cook the quinoa while the veggies roast.
  4. Wrap the tortillas in a clean towel and microwave for one minutes or you can warm them in the oven or in a pan individually.
  5. Spread an even about of beans, quinoa, vegetables, spinach and cilantro in the center of each tortilla, tightly roll them up and put the crease side down on a plate. Serve avocados, guacamole or salsa on the side.
  6. Roll them in foil or parchment paper and store in the refrigerator for up to three days. Warm them in the microwave when ready to eat.