Go Back

Quinoa And Black Bean Tacos

Taco night gets a clean twist with quinoa and black beans. This plant-based option is hearty enough to satisfy everyone.
Print Recipe Pin Recipe
Servings 4

Ingredients
  

  • 1 cup quinoa
  • 2 cups water
  • 1 can 15 oz black beans, drained and rinsed
  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 8 small corn or flour tortillas
  • 1/2 cup fresh cilantro chopped
  • 1 lime cut into wedges
  • 1 cup shredded lettuce
  • 1/2 cup diced tomatoes
  • 1/2 cup shredded cheddar cheese optional
  • 1/4 cup sour cream or Greek yogurt optional
  • Hot sauce to taste

Instructions
 

  • Rinse quinoa under cold water.
  • In a medium saucepan, bring 2 cups of water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
  • While quinoa cooks, heat olive oil in a skillet over medium heat. Add onion and garlic and sauté for 3-4 minutes until softened.
  • Add cooked quinoa, black beans, cumin, chili powder, smoked paprika, salt, and pepper to the skillet. Stir well and cook for 5 minutes until heated through and flavors combine.
  • Warm tortillas in a dry skillet or microwave for a few seconds until soft.
  • Assemble tacos by spooning quinoa and bean mixture onto tortillas.
  • Top with shredded lettuce, diced tomatoes, cilantro, cheese, and a dollop of sour cream if using.
  • Squeeze fresh lime juice over the top and add hot sauce if desired.
  • Serve immediately and enjoy!