Chipotle Black Bean, Millet and Quinoa Burritos

Mexican burrito

Fresh homemade burritos are a treat any time of year because you can stuff them with any and all of the ingredients and flavors that you want — beans, grains, vegetables, spices, herbs and sauces, your imagination and good taste are the only limits. These burritos are especially loaded with substance from black beans, quinoa, millet, mushrooms, avocados and olives, making them a complete meal by themselves. And they're also loaded with flavor from sun-dried tomatoes, fresh chilies, lime juice, spices and chipotle peppers. If you like the smoky spiciness of chipotles, you'll love these loaded and flavorful burritos, especially dressed with a cooling and tangy chipotle sour cream sauce.

Chipotle Black Bean, Millet and Quinoa BurritosChipotle Black Bean, Millet and Quinoa Burritos
Recipe by
Cuisine: Mexican
Published on September 11, 2012

Spicy and filling burritos stuffed with a seasoned black bean, quinoa and millet pilaf and covered with a chipotle sour cream sauce

Preparation: 20 minutes
Cooking time: 40 minutes

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  • 3/4 cup quinoa (1 1/2 cups cooked)
  • 3/4 cup millet (1 1/2 cups cooked)
  • 3 cups vegetable stock or water
  • 2 to 4 dried chipotle peppers
  • 1/2 oz (14 g) dried mushrooms
  • 1/3 cup sun-dried tomatoes
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 to 3 fresh red chilies, seeded and finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne
  • 8 oz (225 g) fresh white mushrooms, sliced
  • 2 medium tomatoes, partially seeded and chopped
  • 3/4 cup black olives, pitted and chopped
  • 1 firm ripe avocado, diced
  • olive oil
  • juice from 1 lime (2 tablespoons)
  • 1 tablespoon tamari (soy) sauce (optional)
  • 1 1/2 teaspoons chipotle powder, or to taste
  • 1 teaspoon sea salt, or to taste
  • fresh ground black pepper to taste
  • Begin by preparing the quinoa and millet. Bring 3 cups of vegetable stock or water to a boil in a medium saucepan, pour in the rice, reduce the heat to low, cover, and simmer for 20 minutes or until the liquid is absorbed. Remove from heat and let stand uncovered for 5 minutes. Fluff with a fork and transfer to a large bowl and let cool.

  • Meanwhile, in separate bowl soak the dried chipotle peppers, dried mushrooms and sun-dried tomatoes in hot water for 20 to 30 minutes. Drain and chop each separately, taking care to finely chop the chipotle peppers.

  • Heat the olive oil in a large skillet over medium heat. When hot, add the onion and stir for 10 minutes or until softened. Now add the red chilies, spices and chopped chipotle peppers. Stir for 1 minute. Turn up the heat slightly and add the fresh mushrooms to the pan. Stir for 8 minutes or until the mushrooms have begun to soften and turn brown. Add the chopped dried mushrooms and sun-dried tomatoes, stir for another minute or so. and remove from the heat.

  • Add the contents of the skillet to the cooked pilaf. Add the tomatoes, olives, avocados, lime juice, tamari sauce if using, chipotle powder, salt and pepper, and gently toss to combine. Taste for seasoning and for texture, and add olive oil or more chipotle powder, salt or pepper as desired.

Mexican Burrito wrap

Chipotle sour cream sauce:
  • 1 1/2 cups sour cream or plain whole fat yogurt
  • juice from 1 fresh lime (2 tablespoons)
  • 1/2 teaspoon chipotle powder, or to taste
  • sea salt and fresh ground black pepper to taste (optional)
You will also need:
  • 15 or more 7-inch flour or corn tortillas
  • 1 cup fresh grated sharp Cheddar cheese (optional)
  • 2 to 3 jalapeƱos, seeded and sliced into rounds
  • Make the chipotle sour cream sauce by whisking together the sour cream, lime juice and chipotle powder in a small bowl. Whisk in salt and pepper to taste if desired.

  • To assemble the burritos, scoop a few generous tablespoons of the pilaf mixture into the middle of a tortilla, sprinkle some of the grated Cheddar cheese over the filling if using, and wrap. Continue until you have the number of desired burritos. Serve with chipotle sour cream sauce and garnished with jalapeƱo rounds.

  • Refrigerate leftover burrito filling for up to 3 days.

Makes 8 servings

Notes: The measures presented here are approximate and easily adjusted to suit your preferences and serving needs. You can halve the recipe for a more manageable portion or double it if you are serving a crowd. Tone down the heat or turn it up a notch or two. Include other ingredients in your wraps, such as fresh lettuce, corn, cucumber or whatever else strikes your fancy. The dried chipotle peppers, dried mushrooms and sun-dried tomatoes may be considered optional.

Warm the tortillas before filling if desired. And finally, a word of caution: be VERY careful with dried chipotle peppers if you are using them. They are HOT, so you want to be sparing with them, especially when you are including other spices, as I did for this recipe.
Mexican tortilla wrap


janet @ the taste space said...

Looks great, Lisa. I don't mix my grains enough, but I should start. I bet the texture was great. :-)

Emily B said...

Your recipe sounds so yummy! I think I would go with a southwestern style vegetarian chili. I love chipotle in chili, and the quinoa in the blend would add a nice texture. Olive oil for sauteing the onions, peppers, zucchini first!

ebickell at hotmail dot com

Unknown said...

I can't wait to try it! Sometimes I crave that smoky chipotle flavor. Thanks for the recipe!

Amanda H said...

I'd make chili or perhaps, these unique pork/beef wraps that my grandmother use to make. they are super delicious.

thanks for the chance to win! :)

Debbie said...

I just discovered your blog and am looking forward to checking out all of your posts. If I won this prize, I would make your recipe! It looks good!!

Valerie Harrison (bellini) said...

I am really into olive oil cakes so I would have to indulge.Chipotle is a favourite in my chicken quesadillas with a corn salsa with a side of pilaff:D

Mary said...

I would definitely try this recipe! My husband loves anything chipotle and these burritos look so good and healthy!

Sanni said...

I'd make a cassarole with the santa Fe pilaf with tofu and seasonal vegetables. thanks, recipe looks yummy.

Bev said...

I would want to use the olive oil on some baby greens. The grain and spice mixes would make a nice start on a chili.

Anonymous said...

Looks delicious! I am definitely going to try this one out next weekend. Quinoa and Mexican flavors sounds like a terrific combo. Thank you!

Genevieve said...

Great idea using those products to make burritos! Enchiladas and tacos would probably work well with the santa fe mix too...there are so many sauces and condiments on the Snazzy Gourmet site that I would love to try too!