Name: Black Bean Quinoa Tacos Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 small yellow onion, diced; 2 cloves garlic, finely chopped or grated; 1 ½ teaspoons chili powder; 1 ½ teaspoons ground cumin; 1 ½ teaspoons smoked paprika; 2 tablespoons tomato paste; 1 cup dry quinoa; 2 cups low-sodium vegetable stock (or water); 1 (14-ounce) can black beans, drained and rinsed; 1 lime, juiced; Kosher salt and ground black pepper, to season; 1 cup raw cashews; 1 clove garlic; 1 cup roughly chopped cilantro; Optional: 1 small jalapeno, deseeded and roughly chopped; 1 large juicy lime, juiced (about 2 tablespoons); ½ lemon, juiced; ¾ cup water; Kosher salt and ground black pepper, to season; Charred corn tortillas; Sliced avocado; Chopped cilantro; Salsa of choice; Lime wedges

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Introduction

These Black Bean Quinoa Tacos are a flavorful, protein-packed meal perfect for any night of the week. Combining hearty quinoa, smoky spices, and creamy cilantro lime cashew crema, they bring a fresh twist to a classic taco favorite.

A close-up view of a black pan filled with cooked quinoa mixed with black beans and small pieces of onions. The quinoa is reddish-brown and evenly mixed with the darker black beans, creating a textured and grainy look. A woman's hand holds the pan handle on the left side, while another woman's hand stirs the quinoa mixture with a silver fork from the right side. Two squeezed lime halves rest on the top left part of the white marbled surface under the pan. The photo has a warm, inviting feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 small yellow onion, diced
2 cloves garlic, finely chopped or grated
1 ½ teaspoons chili powder
1 ½ teaspoons ground cumin
1 ½ teaspoons smoked paprika
2 tablespoons tomato paste
1 cup dry quinoa
2 cups low-sodium vegetable stock (or water)
1 (14-ounce) can black beans, drained and rinsed
1 lime, juiced
Kosher salt and ground black pepper, to season
For serving, as desired: charred corn tortillas, sliced avocado, chopped cilantro, salsa of choice, lime wedges
Cilantro Lime Cashew Crema:

1 cup raw cashews
1 clove garlic
1 cup roughly chopped cilantro
Optional: 1 small jalapeño, deseeded and roughly chopped
Juice of 1 large lime (about 2 tablespoons)
Juice of ½ lemon
¾ cup water
Kosher salt and ground black pepper, to season

Instructions

Step 1: Heat olive oil in a medium skillet over medium heat. Add the diced onion and season with 1 teaspoon kosher salt. Cook, stirring occasionally, until the onion is translucent and fragrant, about 3-4 minutes.
Step 2: Stir in the garlic and cook until fragrant, about 30 seconds. Add chili powder, ground cumin, smoked paprika, and tomato paste. Stir to coat the onions and garlic, cooking for another 1-2 minutes until very fragrant.
Step 3: Add dry quinoa to the skillet and stir to combine with the onion mixture. Toast the quinoa for about 1 minute.
Step 4: Pour in the vegetable stock (or water) and increase heat to high. Bring the mixture to a boil, then stir in the black beans. Cover the skillet, reduce heat to low, and simmer for 15 minutes.
Step 5: Remove skillet from heat and let it stand, covered, for 5 minutes. After resting, remove the lid, squeeze lime juice over the mixture, and fluff with a fork. Set aside.
Step 6: Meanwhile, prepare the cilantro lime cashew crema. Combine cashews, garlic, cilantro, jalapeño (if using), lime juice, lemon juice, water, salt, and pepper in a food processor or blender. Blend until smooth, adding a tablespoon or two of water if needed to achieve desired consistency. Set aside or refrigerate.
Step 7: To assemble, spoon the quinoa and black bean mixture onto charred corn tortillas. Add sliced avocado, a drizzle of the cilantro lime crema, chopped cilantro, and a spritz of fresh lime juice. Top with your favorite salsa or additional toppings. Serve and enjoy!

Tips & Variations

Use water instead of vegetable stock for a milder flavor or if you want to keep it lighter.
Add a pinch of cayenne pepper for extra heat in the quinoa mixture.
Swap black beans for pinto or kidney beans if preferred.
For a vegan cheese option, sprinkle nutritional yeast over the tacos.
If you don’t have raw cashews, soaked almonds can work for the crema but will have a different texture.

Storage

Store any leftover quinoa and black bean mixture in an airtight container in the refrigerator for up to 4 days. The cashew crema keeps well for up to one week refrigerated. Reheat the quinoa mixture gently on the stove or in the microwave before serving, adding a splash of water or stock if needed to loosen it.

How to Serve

The image shows several small tacos lined up on a white marbled surface. Each taco has a slightly toasted white tortilla folded into a U shape. Inside, there is a layer of reddish-orange quinoa mixed with black beans, giving a textured and colorful look. On top of the quinoa and beans, there is a drizzle of light green creamy sauce spread unevenly. Along one side of each taco, there are few long slices of fresh avocado with a smooth texture and light green color. Small bits of chopped fresh green herbs are sprinkled over the tacos and sauce. In the background, there is a white bowl with lime wedges partially visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free corn tortillas and check that all your spices are gluten-free.

Can I prepare the quinoa mixture in advance?

Absolutely. The quinoa and black bean mixture can be made a day ahead and reheated before serving for convenience.