Mexican Quinoa & Chicken Burritos TITLE

These burritos are the stuff that foodie dreams were made of, especially if you’re a Mexican food freak like me.  Mexican food often makes it onto my weekly meal planner and always hits the spot for me.  It’s incredibly versatile, such as, today’s recipe can be made vegetarian at the drop of a hat.  This is probably my most favourite burrito filling that I’ve made in a long time.  

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Pan fried chicken thighs, black beans, spring onions, sweet red pepper and quinoa in a mildly spicy tomato-based sauce all wrapped up in a soft tortilla wrap, yum! The sweetness from the red pepper and tomato sauce works so well with the savoury flavours from the black beans.  A lot of burrito recipes call for the use of the of rice in the filling.  Instead, I’ve opted to use superfood quinoa which is as filling and wholesome.  It’s a lovely healthy twist that makes these burritos even more nutritionally dense! 

Mexican Quinoa Chicken Burritos
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Mildly spiced Mexican burritos filled with chicken, black beans and quinoa.
Servings: 4
Author: Jemma Andrew-Adiamah
  • 6 skinless chicken thighs on the bone
  • 2 cups cooked quinoa
  • 1 red pepper , diced
  • 3 spring onions , sliced
  • 2 garlic cloves , minced
  • 1 packet of taco seasoning
  • 1/2 tsp smoked paprika
  • 500 ml passata
  • 1 1/2 cups precooked black beans
  • 8 tortilla wraps
  • fresh coriander to garnish
  1. Preheat the oven to 200 degrees.
  2. In a large roasting pan, add the chicken thighs and season. Cook for 15-20 minutes until cooked through, use a Thermapen Thermometer to check that you the chicken is cooked – it should read 74°C. Allow to cool slightly before removing the skin from the bone and cutting into chunks.
  3. While the chicken thighs are cooking, heat some oil in a pan and cook the spring onions for 2 minutes before adding the garlic and red pepper. Cook for another 5 minutes.
  4. Next pour in the passata, taco seasoning, smoked paprika and black beans. Simmer on a low heat for 10 minutes.
  5. Add the cooked quinoa and chicken to the pan and cook for another 5 minutes to warm through.
  6. Serve and enjoy!
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I slow roasted my chicken thighs first in the oven on the bone to ensure that they remained succulent and full of flavour.  To ensure that they were cooked to the right temperature I used my trusty Thermapen Mk4 digital thermometer.  It’s super easy to use  and incredibly accurate, making sure that you are cooking your meat to the right temperature and safely.  This particular model has a smart automatic backlight that can detect when it’s dark, perfect for low light conditions.  

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The tender chicken thighs take those Mexican flavours to the next level, however, these burritos are equally delicious without the chicken too. It’s very easy to make them vegetarian by omitting the chicken and adding in more vegetables and beans.  I think a mix of black beans, cannellini beans and red kidney beans works well in Mexican food, like on my Three Bean Mexican Tortilla Pizza.  

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What I love about Mexican food is that it’s very social. You can just place the burrito filling in a pan on the table along with your favourite accompaniments (guacamole and salsa for me!) and tortilla wraps and let everyone dive in and help themselves.  Making these great for a casual dinner party with friends or a fun meal for the family.


*Recipe commissioned by Thermapen, but all opinions are my own.