Quinoa and Black Bean Tacos

Why Make This Recipe

Quinoa and black bean tacos are a fantastic option for a quick, healthy meal. They are nutritious, delicious, and easy to prepare. This recipe is packed with protein, fiber, and essential vitamins, making it a great choice for anyone looking to eat well without spending hours in the kitchen. Plus, it can be customized to fit your taste!

How to Make Quinoa and Black Bean Tacos

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 can black beans, drained and rinsed
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 lime, juiced
• Salt and pepper to taste
• Corn or flour tortillas
• Fresh cilantro for garnish
• Diced avocado for topping

Directions:

1. Rinse the quinoa under cold water. In a saucepan, combine quinoa and vegetable broth, and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Fluff with a fork.
2. In a mixing bowl, combine cooked quinoa, black beans, cumin, smoked paprika, lime juice, salt, and pepper. Mix well.
3. Warm the tortillas in a skillet or microwave.
4. Spoon the quinoa and black bean mixture onto each tortilla.
5. Top with fresh cilantro and diced avocado.
6. Serve immediately and enjoy your delicious and healthy tacos!

How to Serve Quinoa and Black Bean Tacos

These tacos are best served warm. You can put them on a platter and let everyone assemble their own with toppings like fresh cilantro and diced avocado. You can also serve them with a side of salsa or guacamole for extra flavor.

How to Store Quinoa and Black Bean Tacos

If you have leftovers, store the quinoa and black bean mixture in an airtight container in the refrigerator for up to three days. Keep the tortillas separate to prevent them from getting soggy. When you’re ready to eat, just warm both the filling and the tortillas.

Tips to Make Quinoa and Black Bean Tacos

• Always rinse quinoa before cooking to remove its natural coating, known as saponin, which can taste bitter.
• Feel free to add extra veggies to the filling, like bell peppers or corn, for more flavor and texture.
• Use different types of tortillas or try lettuce wraps for a low-carb option.

Variation

You can easily switch it up by adding cheese or using different spices to suit your taste. Try adding some jalapeños for heat or topping with sour cream for a creamier texture.

FAQs

Can I make quinoa in advance?
Yes, you can cook the quinoa a day ahead and store it in the fridge. Just reheat it when you’re ready to make the tacos.

Is this recipe gluten-free?
Yes, if you use corn tortillas, this recipe is gluten-free.

Can I freeze these tacos?
While it’s not ideal to freeze assembled tacos, you can freeze the quinoa and black bean mixture. Thaw and warm it up when you want to use it again.

Quinoa and Black Bean Tacos

Quick, healthy and customizable tacos filled with quinoa and black beans, packed with protein and fiber.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican, Vegan

Calories: 250

Ingredients Method Notes

Ingredients

  

For the filling

• 1 cup quinoa Rinse before use
• 2 cups vegetable broth Can use water if preferred
• 1 can black beans, drained and rinsed Canned beans for convenience
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 unit lime, juiced
• to taste Salt and pepper

For serving

• to taste Corn or flour tortillas
• to taste Fresh cilantro for garnish
• to taste Diced avocado for topping

Method

 

Cooking the quinoa

1. Rinse the quinoa under cold water.
2. In a saucepan, combine quinoa and vegetable broth, and bring to a boil.
3. Reduce heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed.
4. Fluff with a fork.

Preparing the filling

1. In a mixing bowl, combine cooked quinoa, black beans, cumin, smoked paprika, lime juice, salt, and pepper. Mix well.

Assembling the tacos

1. Warm the tortillas in a skillet or microwave.
2. Spoon the quinoa and black bean mixture onto each tortilla.
3. Top with fresh cilantro and diced avocado.
4. Serve immediately and enjoy your delicious and healthy tacos!

Notes

These tacos are best served warm. You can put them on a platter and let everyone assemble their own with toppings like fresh cilantro and diced avocado. Store leftover quinoa and black bean mixture in an airtight container in the refrigerator for up to three days. Keep tortillas separate to prevent sogginess.