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.
Servings: 4 servings
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
Calories: 287kcal | Carbohydrates: 50g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Sodium: 383mg | Potassium: 430mg | Fiber: 6g | Sugar: 3g | Vitamin A: 257IU | Vitamin C: 8mg | Calcium: 74mg | Iron: 3mg
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