Meatless Quinoa Black Bean Tacos

Taco Tuesday meets Meatless Monday with these Plant-Based, Meatless Quinoa Black Bean Tacos. They are vegetarian and can easily be made vegan! The easy quinoa taco filling comes together in just one skillet. And the Cilantro Lime Quinoa is so easy to whip up that you’ll always want it on hand to drizzle on tacos, bowls, salads, everything. Just because these are meatless, doesn’t mean they aren’t hearty. Quinoa and beans make these filling and protein-packed. Don’t forget your favorite taco toppings!

Meatless Quinoa Black Bean Tacos

What You’ll Need for the Quinoa Black Bean Taco Filling:

  • Olive Oil
  • Onion and Garlic
  • Spices: Chili Powder, Ground Cumin, Paprika, Salt and Pepper
  • Tomato Paste
  • Quinoa
  • Vegetable Stock or Broth
  • Can of Black Beans
  • Lime

Quinoa Black Bean Taco filling in skillet 3

How To Make the Cilantro Lime Crema

  • 1 cup Greek Yogurt (or sour cream or a non-dairy alternative)
  • 1/2 cup Cilantro Leaves
  • 2 Limes – Zested and Juiced
  • 1 Garlic Clove
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1 to 2 tablespoons of water, if needed
  • Blend up the ingredients in a food processor or blender! Add a little water if needed in order to thin to desired consistency. 

Cilantro Lime Crema Ingredients in Blender

I love having this Cilantro Lime Crema on hand. Not only is it great drizzled on these meatless tacos, but I love it on burrito bowls and  salads.

Quinoa Black Bean Tacos on plate with crema

As with any taco, the toppings are key! For these quinoa black bean tacos, my favorites are sliced avocado and some chopped cilantro. But don’t forget about your favorite salsa or some sliced jalapeños if you want heat.

Print Recipe
Meatless Quinoa Black Bean Tacos
Taco Tuesday meets Meatless Monday with these Plant-Based, Meatless Quinoa Black Bean Tacos. They are vegetarian and can easily be made vegan! The easy quinoa taco filling comes together in just one skillet in under 30 minutes. The easy Cilantro Lime Quinoa puts these over the top.
Taco Tuesday meets Meatless Monday with these Plant-Based, Meatless Quinoa Black Bean Tacos. They are vegetarian and can easily be made vegan! The easy quinoa taco filling comes together in just one skillet in under 30 minutes. The easy Cilantro Lime Quinoa puts these over the top.
Prep Time 10 minutes
Cook Time 30 minutes
Servings
4 servings
Ingredients
Quinoa Black Bean Tacos
  • 1 tablespoon olive oil
  • 1 small yellow onion diced
  • 3 cloves garlic minced or crushed
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons Paprika
  • 3 tablespoons tomato paste
  • 1 cup dry quinoa
  • 2 cups vegetable stock or broth
  • 1 15oz can black beans drained and rinsed
  • 1 lime juiced. About 2 tablespoons
  • salt and pepper
  • Tortillas, Sliced Avocados, Chopped Cilantro, Sliced Green Onions, Salsa etc. For Serving
Cilantro Lime Crema
  • 1 cup greek yogurt or sour cream or a non-dairy alternative
  • 1/2 cup cilantro leaves
  • 2 limes zested and juiced
  • 1 clove garlic
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1-2 tablespoons water if desired to thin
Prep Time 10 minutes
Cook Time 30 minutes
Servings
4 servings
Ingredients
Quinoa Black Bean Tacos
  • 1 tablespoon olive oil
  • 1 small yellow onion diced
  • 3 cloves garlic minced or crushed
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons Paprika
  • 3 tablespoons tomato paste
  • 1 cup dry quinoa
  • 2 cups vegetable stock or broth
  • 1 15oz can black beans drained and rinsed
  • 1 lime juiced. About 2 tablespoons
  • salt and pepper
  • Tortillas, Sliced Avocados, Chopped Cilantro, Sliced Green Onions, Salsa etc. For Serving
Cilantro Lime Crema
  • 1 cup greek yogurt or sour cream or a non-dairy alternative
  • 1/2 cup cilantro leaves
  • 2 limes zested and juiced
  • 1 clove garlic
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1-2 tablespoons water if desired to thin
Taco Tuesday meets Meatless Monday with these Plant-Based, Meatless Quinoa Black Bean Tacos. They are vegetarian and can easily be made vegan! The easy quinoa taco filling comes together in just one skillet in under 30 minutes. The easy Cilantro Lime Quinoa puts these over the top.
Instructions
Quinoa Black Bean Taco Filling
  1. In a medium-large skillet with a lid (if you don't have a skillet with a fitting lid, you can use a pot with a lid instead) heat the olive oil over medium heat. Add the onion and season with a pinch of salt. Cook, stirring occasionally, until the onion is tender and translucent. About 3-4 minutes.
  2. Add the garlic, spices (chili powder, cumin, paprika), and tomato paste. Stir and cook until the garlic and spices are fragrant. About 1-2 minutes.
  3. Add the quinoa and stir to coat in the onion and spice mixture. Stir in the vegetable stock and beans.
  4. Increase heat to high and bring to a boil. Cover with the lid, lower heat to a simmer, and allow mixture to simmer for 15 minutes, covered. Remove from heat and keep covered for about 5 minutes until quinoa is fully cooked. Stir in lime juice and set aside.
Cilantro Lime Crema
  1. Add all Crema ingredients to a. food processor or blender. Blend to combine. If desired, add 1 - 2 tablespoons of water to thin. Set aside.
Assemble
  1. Assemble the tacos! Spoon some of the quinoa filling in tortillas, top with desired toppings (avocado, cilantro, etc.) and drizzle with Crema. Enjoy!
Recipe Notes

Both the quinoa filling and Crema can be kept in the fridge in an airtight container for 5 days.

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