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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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 287 kcal
Course: Dinner
Cuisine: Mexican

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

    Cup of Yum
  1. 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.
  2. Stir in the tomato paste and garlic. Sautee for a minute. 
  3. Add in quinoa, black beans, salt, and pepper. Pour in the cooking liquid of your choice.
  4. 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.
  5. 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.
  6. 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.
  7. 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

  • 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 Information

Calories 287kcal (14%) Carbohydrates 50g (17%) Protein 8g (16%) Fat 7g (11%) Saturated Fat 3g (15%) Sodium 383mg (16%) Potassium 430mg (12%) Fiber 6g (24%) Sugar 3g (6%) Vitamin A 257IU (5%) Vitamin C 8mg (9%) Calcium 74mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 287

% 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.