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. Vegan tacos.

5 from 1 vote

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Course: Main Course

Cuisine: Mexican, Tex-Mex

Keyword: CInco de Mayo, dairy free, healthy, quick and easy, tacos, vegan, vegetarian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 477kcal

Author: Holly Gray

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 9x13-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.

Suggested Toppings: Shredded lettuce, chopped tomatoes or pico de gallo, hot sauce, guacamole, cheddar cheese, jalapeños, and fresh cilantro.

Nutrition

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