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Black Bean Quinoa Tacos Recipe

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★★★★★

4.7 from 145 reviews

These Black Bean Quinoa Tacos are a flavorful and nutritious vegetarian dish, combining protein-packed quinoa and black beans with smoky spices. Served in charred corn tortillas and topped with creamy cilantro lime cashew crema, avocado, and fresh salsa, they make a vibrant and satisfying meal perfect for any taco night.

Ingredients

Scale

Main 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

Cilantro Lime Cashew Crema Ingredients

  • 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

For Serving

  • Charred corn tortillas
  • Sliced avocado
  • Chopped cilantro
  • Salsa of choice
  • Lime wedges

Instructions

  1. Sweat the onion: Heat olive oil in a medium skillet over medium heat. Add diced onion and season with 1 teaspoon kosher salt. Cook, stirring occasionally, until onion becomes translucent and fragrant, about 3-4 minutes.
  2. Toast the aromatics: Stir in the garlic and cook just until fragrant, approximately 30 seconds. Add chili powder, ground cumin, smoked paprika, and tomato paste. Stir well to coat the onion and garlic, cooking 1-2 minutes more until very fragrant.
  3. Cook the quinoa: Add quinoa to the skillet, stirring to combine with the onion and spice mixture. Toast quinoa for about 1 minute, then pour in vegetable broth. Increase heat to high and bring to a boil. Once boiling, stir in black beans, cover skillet, and reduce heat to low. Simmer gently for 15 minutes until quinoa is tender. Remove from heat, keep covered, and let stand for 5 minutes. After standing, remove lid, squeeze lime juice over the mixture, and fluff with a fork. Set aside.
  4. Prepare cilantro lime cashew crema: While quinoa cooks, combine cashews, garlic, chopped cilantro, jalapeno (if using), lime juice, lemon juice, and water in a food processor or blender. Blend until smooth, adding a tablespoon or two of additional water if needed to achieve desired creamy consistency. Season with kosher salt and pepper to taste. Set aside or refrigerate up to 1 week in an airtight container.
  5. Assemble and serve tacos: Warm the charred corn tortillas. Spoon a generous portion of the quinoa and black bean mixture onto each tortilla. Top with sliced avocado, a drizzle of cilantro lime cashew crema, chopped cilantro, and a spritz of fresh lime juice. Add salsa and any additional desired toppings. Enjoy immediately.

Notes

  • Ensure to rinse quinoa thoroughly before cooking to remove its natural bitter coating called saponin.
  • You may substitute vegetable stock with water for a lighter flavor.
  • For a spicy crema, leave the jalapeno seeds in; otherwise, remove them to reduce heat.
  • Cashews should be soaked for 2 hours or boiled for 15 minutes if your food processor struggles with raw cashews.
  • Cooked quinoa can be stored in the refrigerator for up to 3 days.
  • Adjust seasoning with salt and pepper to taste depending on your ingredients.

Keywords: Black bean tacos, quinoa tacos, vegetarian tacos, healthy tacos, cilantro lime crema, Mexican vegetarian recipe

Find it online: https://miarosetti.com/black-bean-quinoa-tacos-recipe/