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Quinoa and black bean tacos served with fresh toppings

Quinoa and Black Bean Tacos

Quick, healthy and customizable tacos filled with quinoa and black beans, packed with protein and fiber.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.