Black Bean Quinoa Tacos ~
Hearty black beans and quinoa cooked with taco spices, lime, and onion, then warmed in crispy shells and ready for your favorite taco toppings.
Serve with Mexican Sour Cream Rice.
Quick and Satisfying Dinner
I like this recipe because the combination of fluffy quinoa and tender black beans, simmered with taco spices and lime, delivers a tasty texture that holds up well in taco shells.
The filling is easy to make ahead and has just the right balance of spices, so when it’s time to serve, these tacos come together quickly. Perfect for Game Day, Taco Tuesday, or any night of the week
Pro-Tip – Rinse the Quinoa
Rinsing uncooked quinoa might seem like an extra step, but it truly makes a difference in flavor. Quinoa has a natural coating called saponin, which can give it a bitter or soapy taste if not removed. Taking a moment to give the quinoa a rinse under cold water helps wash away this natural saponin coating, ensuring a cleaner taste and lighter texture in your finished dish.
Once the quinoa is rinsed and drained well, it’s ready to cook until light and fluffy. Starting with properly rinsed quinoa helps set the foundation for a tasty, well-balanced filling for these tacos.
Loaded with Plant-Based Protein
The hearty quinoa and black bean taco filling is a powerhouse of plant-based protein. The quinoa adds a fluffy texture and all nine essential amino acids, making it a complete protein, while black beans bring in extra fiber and a mellow, earthy flavor.
Together, they create a filling that’s hearty, satisfying, and balanced for a totally satisfying taco night dinner.
Ingredients for Black Bean Quinoa Tacos
Here’s what’s needed:
- 1/2 cup quinoa, uncooked
- 1 tablespoon olive oil
- 1/4 cup red onion, chopped
- 2 (15-ounce) cans black beans, drained and rinsed
- 2 tablespoons taco seasoning
- 1 tablespoon lime juice
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/2 cup water
- 12 taco shells
Ingredient Notes
- Quinoa – Regular quinoa works best for texture and flavor.
- Red Onion – Adds a mild sweetness to the taco filling.
- Taco Seasoning – A classic blend of cumin, chili powder, and garlic brings bold flavor.
- Black Beans – I use canned beans for convenience.
- Lime Juice – Fresh lime juice adds a hint of citrus.
- Water – For keeping the filling moist as it heats.
- Taco Shells – Corn taco shells work great for baking, or swap in flour tortillas if preferred.
How to Make Black Bean Quinoa Tacos
STEP ONE: Prep the taco shells.
Preheat the oven to 400°F. Arrange taco shells in a 9×13-inch baking dish and set aside.
STEP TWO: Cook the quinoa.
Cook quinoa according to package instructions, then drain any excess water and set it aside.
STEP THREE: Cook the filling.In a large skillet, heat the oil over medium-high heat. Add the onion and cook for 3 minutes, until softened.
STEP FOUR: Add ingredients.Add the cooked quinoa, drained black beans, taco seasoning, lime juice, salt, and pepper to the skillet. Stir to combine, then add the water to keep everything moist. Reduce heat to medium and cook for 3-5 minutes, until heated through. Adjust seasoning to taste.
STEP FIVE: Assemble and bake.Spoon the black bean mixture into the taco shells. Bake for 3-5 minutes in the preheated oven until the shells are warm and slightly crisp. Add desired toppings and serve immediately.
Suggested Toppings: Shredded lettuce, chopped tomatoes or pico de gallo, hot sauce, guacamole, cheddar cheese, jalapeños, and fresh cilantro.
FAQ
- Can these tacos be made vegan? Yes! The filling is naturally vegan. For vegan tacos, be sure to use plant-based toppings such as vegan cheese or sour cream, if desired.
- Can the filling be made ahead? Yes, the filling can be prepared ahead and stored in an airtight container in the fridge. Reheat it on the stove before adding to taco shells.
- Can I use dried black beans instead of canned? Absolutely, just cook them beforehand to ensure they’re tender and ready to use in the recipe.
Storage
- Store any leftover filling in an airtight container in the refrigerator. To reheat, warm on the stovetop over medium heat or in the microwave. Try repurposing leftover filling into a whole new meal by tossing it into taco salads.
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Black Bean Quinoa Tacos
Ingredients
- 1/2 cup quinoa uncooked
- 1 tablespoon olive oil
- 1/4 cup red onion chopped
- 2 15-ounce cans black beans, drained and rinsed
- 2 tablespoons taco seasoning
- 1 tablespoon lime juice
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/2 cup water
- 12 taco shells
Instructions
- Preheat the oven to 400°F. Arrange taco shells in a 9×13-inch baking dish and set aside.
- Cook quinoa according to package instructions, then drain any excess water and set it aside.
- In a large skillet, heat the oil over medium-high heat. Add the onion and cook for 3 minutes, until softened.
- Add the cooked quinoa, drained black beans, taco seasoning, lime juice, salt, and pepper to the skillet. Stir to combine, then add the water to keep everything moist. Reduce heat to medium and cook for 3-5 minutes, until heated through. Adjust seasoning to taste.
- Spoon the black bean mixture into the taco shells. Bake for 3-5 minutes in the preheated oven until the shells are warm and slightly crisp. Add desired toppings and serve immediately.
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