Quinoa Black Bean Tacos Recipe
User Reviews
5
Quinoa Black Bean Tacos Recipe
Description
The Quinoa Black Bean Tacos recipe prepares a meatless taco filling by sautéing onions with cumin and coriander to build a fragrant foundation. Tomato paste and garlic add depth, while quinoa and black beans supply fiber and protein. Cooking in broth or water until quinoa absorbs the liquid and softens creates a cohesive texture similar to traditional taco meat.
The filling is finished with fresh lime juice and optional cilantro for brightness. Soft corn tortillas are warmed before spreading with optional avocado dressing, then layered with the quinoa-bean mixture and pickled onions for acidity and crunch. Additional garnishes such as corn kernels and lime wedges offer complementary flavors.
This recipe is suitable for a casual meal when vegetable-based tacos are desired, providing complex seasoning and balanced protein. Leftovers store best with the filling separated to maintain tortilla texture. Reheating on stovetop preserves warmth without sogginess.
The avocado dressing adds creaminess and flavor; it is suggested to use it generously on each taco.Nutrition information excludes optional toppings, so adjust portions accordingly.Store leftover black bean taco filling separately in an airtight container up to 4 days refrigerated.Reheat filling on stovetop for 5-10 minutes before assembling tacos to restore warmth.
Ingredients
For The Quinoa “Taco Meat”
- 1 tablespoon vegetable oil
- 1 onion chopped, medium-size
- 1 teaspoon cumin ground
- ½ teaspoon ground coriander
- 2 tablespoons tomato paste
- 2 cloves garlic minced
- 3/4 cup quinoa rinsed and drained, uncooked
- 1 black beans rinsed and drained, canned
- ½ teaspoons kosher salt
- ¼ teaspoon black pepper
- 1 ½ cups water or vegetable broth
- 3 tablespoons lime juice freshly squeezed, fresh
- ½ cup cilantro rinsed and roughly chopped, more as a garnish (optional, fresh
For The Tacos
- 8-10 corn tortillas preferably homemade
- 1 cup avocado dressing optional
- ½ cup pickled red onions optional
- lime to serve - optional, wedges
- 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
- The avocado dressing adds creaminess and flavor; it is suggested to use it generously on each taco.
- Nutrition information excludes optional toppings, so adjust portions accordingly.
- Store leftover black bean taco filling separately in an airtight container up to 4 days refrigerated.
- Reheat filling on stovetop for 5-10 minutes before assembling tacos to restore warmth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 50g | 17% |
| Protein | 8g | 16% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Sodium | 383mg | 16% |
| Potassium | 430mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 257IU | 5% |
| Vitamin C | 8mg | 9% |
| Calcium | 74mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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