Quinoa Black Bean Tacos Recipe

Recipe for Quinoa Black Bean Tacos with Avocado dressing. A quick, easy, and healthy vegan and gluten-free plant-based tacos made with quinoa filling. Ready in 20 minutes, this simple taco recipe is guaranteed to be your favorite taco-Tuesday dinner.

Course Dinner

Cuisine Mexican

Diet Vegan

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 287kcal

Author Aysegul Sanford

Ingredients

For The Quinoa “Taco Meat”

1 tablespoon vegetable oil
1 medium-size onion chopped
1 teaspoon ground cumin
½ teaspoon ground coriander
2 tablespoons of tomato paste
2 cloves garlic minced
3/4 cup uncooked quinoa rinsed and drained
1 can black beans rinsed and drained
½ teaspoons kosher salt
¼ teaspoon black pepper
1 ½ cups water or vegetable broth
3 tablespoons fresh lime juice freshly squeezed
½ cup fresh cilantro rinsed and roughly chopped, more as a garnish (optional)

For The Tacos

8-10 corn tortillas preferably homemade
1 cup avocado dressing - optional
½ cup pickled red onions - optional
Wedges of lime to serve - optional
½ cup corn as garnish - optional

Instructions

To make the taco meat: Heat oil in a large skillet over medium heat. Add in onion, ground cumin, and ground coriander. Sautee, stirring frequently until onions are softened, 5-7 minutes.
Stir in the tomato paste and garlic. Sautee for a minute.
Add in quinoa, black beans, salt, and pepper. Pour in the cooking liquid of your choice.
Bring it to a boil, turn down the heat to low, and let it cook for 15 minutes or until most of the liquid is absorbed.
Let it rest for 5-10 minutes with the lid on. Fluff it with a fork and drizzle it with the lime juice. Sprinkle with chopped cilantro, if using.
To Assemble: Lightly warm corn tortillas in a skillet or in the oven. Spread each tortilla lightly with the avocado dressing, top it off with a few spoons of the quinoa black bean mixture.
Top it off with a dollop of the avocado dressing and a tablespoon of pickled onions. Garnish with cilantro and serve with wedges of limes on the side.

Notes

Notes:

Be sure to try my Avocado dressing to top them off.
The nutrition information below does not include the optional toppings. In terms of toppings, I only included one avocado.
Best way to store leftovers: The black bean taco filling is best stored separately in an airtight container for up to 4 days in the fridge. When ready to serve, heat on the stovetop for 5-10 minutes and assemble as it is written in the recipe.

Nutrition