Quinoa Bean Tacos
Elevate your taco night with these hearty and healthy Quinoa Bean Tacos! Packed with plant-based protein from fluffy quinoa and tender black beans, this delicious filling is seasoned with a blend of smoky paprika, zesty cumin, and a touch of chili powder for irresistible flavor. Nestled in soft or crunchy taco shells, these tacos are topped with vibrant lettuce, juicy diced tomatoes, creamy avocado slices, and a squeeze of fresh lime for a burst of freshness. Ready in just 30 minutes, this recipe is perfect for a quick and satisfying dinner or a fun meatless meal option. Customize with your favorite toppings like salsa, cilantro, or hot sauce to make every bite a fiesta of flavors!
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Recipe Information
Ingredients
- 1 cup quinoa
- 1 cup black beans (cooked or canned, drained and rinsed)
- 1 tablespoon olive oil
- 1 small red onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 2 cups water
- 8 taco shells (soft or hard)
- 1 cup lettuce, shredded
- 1 medium tomato, diced
- 1 large avocado, sliced
- 4 lime wedges
- 2 tablespoons cilantro leaves, chopped (optional)
- hot sauce or salsa (optional)
Instructions
Rinse the quinoa thoroughly under cold water to remove its natural coating, which can taste bitter.
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat.
Add the chopped red onion and sauté for 2-3 minutes until softened.
Stir in the minced garlic, ground cumin, chili powder, paprika, and salt. Cook for 1 more minute to release the aromatics.
Add the rinsed quinoa and 2 cups of water to the saucepan. Stir well and bring the mixture to a boil.
Reduce the heat to low, cover the saucepan, and let the quinoa cook for 15 minutes or until it absorbs all the water.
Fluff the cooked quinoa with a fork and stir in the black beans. Cook for an additional 2 minutes until the beans are heated through, then remove from heat.
Warm the taco shells according to package instructions (in the oven, microwave, or on a skillet).
Assemble the tacos by filling each taco shell with the quinoa-bean mixture. Top with shredded lettuce, diced tomato, sliced avocado, and any additional toppings such as cilantro or hot sauce.
Serve with lime wedges on the side for squeezing over the tacos before eating. Enjoy!
Nutrition Facts
Calories |
17425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 618.7 g | 114% | |
| Saturated Fat | 102.3 g | 74% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 32655 mg | 204% | |
| Total Carbohydrate | 2519.2 g | 132% | |
| Dietary Fiber | 332.0 g | 170% | |
| Total Sugars | 94.6 g | ||
| Protein | 470.4 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3765 mg | 42% | |
| Iron | 169.8 mg | 136% | |
| Potassium | 16076 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
