Black Bean Quinoa Tacos with Cilantro Lime Cashew Crema Recipe
Discover a vibrant and nourishing vegan recipe with these Black Bean Quinoa Tacos topped with a zesty Cilantro Lime Cashew Crema. This wholesome dish combines protein-packed black beans and quinoa simmered with warm spices, served in charred corn tortillas with creamy avocado and fresh toppings. Perfect for a quick, delicious meal that fits Meatless Monday or Taco Tuesday, ready in just 30 minutes using simple pantry staples and one skillet.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Taco Meat
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, finely chopped or grated
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons smoked paprika
- 2 tablespoons tomato paste
- 1 cup dry quinoa
- 2 cups low-sodium vegetable stock or water
- 1 (14-ounce) can black beans, drained and rinsed
- 1 lime, juiced
- Kosher salt and ground black pepper, to season
Cilantro Lime Cashew Crema
- 1 cup raw cashews
- 1 clove garlic
- 1 cup roughly chopped cilantro
- 1 small jalapeno, deseeded and roughly chopped (optional)
- 1 large lime, juiced (about 2 tablespoons)
- ½ lemon, juiced
- ¾ cup water
- Kosher salt and ground black pepper, to season
For Serving (Optional)
- Charred corn tortillas
- Sliced avocado
- Chopped cilantro
- Salsa of choice
- Lime wedges
Instructions
- Prep Ingredients. Dice the yellow onion, finely chop or grate the garlic, measure out spices and tomato paste, rinse black beans, and prepare quinoa and vegetable stock. Arrange everything close to the stovetop for easy access during cooking.
- Sweat the onion. Heat olive oil in a medium skillet over medium heat. Add diced onion and season with 1 teaspoon kosher salt. Cook while stirring occasionally until the onion becomes translucent and fragrant, about 3-4 minutes.
- Toast the aromatics and spices. Stir in the garlic and cook just until fragrant, roughly 30 seconds. Add chili powder, ground cumin, smoked paprika, and tomato paste. Stir well to coat the onions and garlic evenly. Cook for an additional 1-2 minutes until the mixture is very fragrant.
- Cook the quinoa and beans. Add quinoa to the skillet, stirring to combine and let toast for about 1 minute. Pour in vegetable broth and increase heat to high to bring to a boil. Once boiling, stir in the drained black beans. Cover the skillet and reduce heat to low to gently simmer for 15 minutes, ensuring the liquid absorbs fully without rapid boiling.
- Rest the quinoa mixture. Remove the skillet from heat and keep covered to let it stand for 5 minutes. Then remove the lid, squeeze the lime juice over the mixture, and fluff gently with a fork. Set aside for assembling tacos.
- Prepare the cilantro lime cashew crema. While quinoa simmers, add raw cashews, garlic, chopped cilantro, jalapeno if using, lime juice, lemon juice, water, salt, and pepper to a food processor or blender. Blend until smooth and creamy, adding a tablespoon or two of water as needed to reach desired consistency. Transfer to an airtight container if not serving immediately; refrigerate up to 1 week.
- Assemble and serve. Spoon the black bean quinoa mixture onto charred corn tortillas. Top with sliced avocado, a generous drizzle of cilantro lime cashew crema, sprinkled chopped cilantro, fresh lime juice spritz, and any favorite salsas or additional toppings. Enjoy immediately.
Notes
- Cooking quinoa: Keep the simmer low and gentle to allow quinoa to fully absorb the liquid and become tender, preventing it from cooking too al dente. Add extra vegetable broth as needed if the liquid evaporates too quickly.
- Storage and freezing: Store cooled black bean quinoa mix in an airtight container in the refrigerator for 3-4 days. It freezes well; thaw overnight in the fridge and reheat in the microwave, though texture may become less fluffy.
- Make ahead: Dice onions and prepare the cilantro lime cashew crema ahead of time to reduce meal prep. Store onions refrigerated for up to 5 days and crema refrigerated for up to 1 week.
