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Quinoa Black Bean Tacos recipe topped off with avocado cilantro lime crema
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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
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 -6 servings
Calories 287kcal

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 small cloves of 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