Delicious Quinoa Black Bean Tacos Recipe You Must Try

…third paragraph content here…

…fourth paragraph content here… plant-based tacos

…fifth paragraph content here…

…sixth paragraph content here…

…seventh paragraph content here…

…eighth paragraph content here… Mexican rice

…ninth paragraph content here…

…tenth paragraph content here…

…eleventh paragraph content here…

…twelfth paragraph content here… mango pineapple salsa

…thirteenth paragraph content here…

Quinoa Black Bean Tacos

These vibrant quinoa black bean tacos are a flavorful, wholesome, and protein-packed vegetarian option. Loaded with hearty quinoa, black beans, and colorful veggies, they’re topped with a zesty lime crema for a perfect weeknight meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 persons

Course: Main Course

Cuisine: Mexican

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup quinoa uncooked
• 2 cups water
• 1 can canned black beans drained and rinsed (425 g/15 oz)
• 1 tablespoon olive oil
• 1 medium red onion finely diced
• 1 medium red bell pepper diced
• 1 cup corn kernels fresh or frozen
• 2 cloves garlic minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 tortillas corn or flour (6-inch)
• 1/4 cup fresh cilantro chopped
• 1 lime cut into wedges
• 1/2 cup Greek yogurt or sour cream for lime crema (optional)
• 1 lime juice for lime crema
• pinch salt for lime crema

Equipment

• 1 large skillet or sauté pan
• 1 medium saucepan
• 1 cutting board
• 1 colander
• 1 wooden spoon
• 1 set measuring cups and spoons

Method

 

1. Rinse the quinoa under cold water in a colander. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, until the water is absorbed. Fluff and set aside.
2. While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add the diced red onion and cook for 2-3 minutes until softened.
3. Add the red bell pepper, corn, and garlic. Sauté for another 3 minutes, until vegetables are just tender.
4. Stir in the drained black beans, cooked quinoa, cumin, chili powder, salt, and black pepper. Cook, stirring occasionally, for 4-5 minutes, until the mixture is heated through and flavors meld.
5. Warm the tortillas using a dry skillet or microwave.
6. For the lime crema (if using), whisk together Greek yogurt, lime juice, and a pinch of salt in a small bowl.
7. Assemble the tacos: Spoon the quinoa-black bean mixture onto each tortilla. Top with cilantro, a squeeze of fresh lime juice, and optional toppings. Drizzle with lime crema if desired.

Notes

For added heat, include chopped jalapeño with the vegetables.

Store leftover filling in an airtight container in the fridge for up to three days.

Make it vegan by skipping the crema or using a plant-based yogurt.