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