Smoky Quinoa Black Bean Tacos
A nutritious and flavorful plant-based taco filling featuring smoky spiced quinoa and hearty black beans, perfect for a vibrant festive celebration.
Equipment
- Large skillet
- Spatula
- Measuring spoons
Ingredients
- 2 cups cooked quinoa
- 1 can black beans, rinsed and drained (15 oz)
- 1 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 2 tbsp fresh lime juice
- 8-10 small corn tortillas
- salt and black pepper to taste
- avocado, cilantro, and salsa for topping (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add cumin and chili powder; sauté for 30 seconds until fragrant.
- Add the cooked quinoa and black beans to the skillet. Stir in 2 tablespoons of water or broth to help coat evenly.
- Cook for 5 minutes, stirring occasionally, until the filling is hot and evenly seasoned.
- Remove from heat and stir in fresh lime juice. Season with salt and black pepper to taste.
- Warm the tortillas in a dry pan or directly over a gas flame until soft and slightly charred.
- Fill each tortilla with the quinoa mixture and top with avocado, cilantro, and salsa. Serve immediately with extra lime wedges.
Notes
Using red or tri-color quinoa provides a heartier texture that mimics ground meat more effectively. Fresh toppings like avocado and cilantro balance the smoky filling beautifully. The filling can be made 2 days ahead and reheated easily.