Gather all the ingredients. Chop the cilantro, juice the lime or lemon, dice the onion, mince the garlic cloves, and drain the black beans or pinto beans.
Prepare the tricolor quinoa. Rinse the tricolor quinoa thoroughly under cold running water. If you are done and you think it’s ready for cooking, place it in a pot with water. Wait for it to boil then cover with a tight-fitting lid. Reduce the heat to low. The grains should be allowed to simmer for 15 minutes or until it looks swollen and fluffy. Keep this aside. This will be used for the final steps.
Using a large bowl, toss together the cooked tricolor quinoa and freshly chopped cilantro. Drizzle it with lime or lemon juice. Heat this in the microwave or on the stove for 1 minute or until hot. Stir these all together.
Sauté the onion in extra virgin olive oil for 5 minutes, or until the onion is soft, in a large skillet. Do not burn the onions! We need the onions to caramelize. After that, add the garlic and cook for another minute.
Reduce the heat to medium-low, add the black beans or pinto beans. For maximizing the flavor, season it with red pepper flakes, cumin, and sriracha sauce. Stir it to combine. You can add a bit of salt but you shouldn't go overboard with the other seasonings all combined. Let the beans cook. This may take around 5 minutes. Heat the tortilla wraps for the next step.
You’re halfway through. You can do it! Divide the cilantro-lime tricolor quinoa and the black bean mixture onto the slightly warmed flour tortilla wraps.
Gently wrap the burritos. To do this: fold the short ends into a triangle, then fold one long side over the filling and push to make sure the fold is tight before rolling the rest of the burrito. Don’t let the filling pop out while wrapping.
You can cut it in half or devour it as a whole. Serve immediately. Everybody is waiting!