A 30 min. Vegan Mexican Taco made with quinoa and black beans. If you have never tried quinoa as taco meat, you will love it when you make this easy recipe.
- Ground cumin coriander - Olive oil - Pickled onion - Raw quinoa - Tomato paste - Black beans - Garlic
In a large skillet over medium add the olive oil. Add the onions, ground cumin and ground coriander. Stir in the tomato paste and garlic and sauté for one minute.
Stir in the tomato paste, garlic, rinsed quinoa, black quinoa, and cooking liquid of your choice (water or vegetable broth) Bring it to a boil.
Reduce the heat to low, cover, and simmer for 15 minutes or until most of the liquid is absorbed. Let it rest for 5 minutes and fluff it with a fork.
Spread the tortilla with the avocado dressing. Spoon the vegan taco filling. Finish with a dollop of avocado dressing, pickled red onions, and cilantro. Squeeze lime juice and enjoy!
Be sure to check out the blog post for ingredient substitutions, helpful tips, and storage instructions.
We have over 50 healthy quinoa recipes all in one place. Including easy quinoa salads, bowls, and creative ways to cook quinoa for dinner.