Black Bean Quinoa Tacos (with Cilantro Lime Crema!) Recipe
These Black Bean Quinoa Tacos with Cilantro Lime Crema are a flavorful, healthy, and easy-to-make plant-based meal. Featuring a spiced quinoa and black bean filling simmered to perfection, and topped with a creamy, zesty cashew-lime sauce, these tacos are perfect for a quick weeknight dinner or meal prep. Packed with protein, fiber, and vibrant flavors, they offer a satisfying taco experience without meat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings (about 12 tacos)
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Ingredients
For the Taco Filling
- 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
- Charred corn tortillas, for serving
- Sliced avocado, for serving
- Chopped cilantro, for serving
- Salsa of choice, for serving
- Lime wedges, for serving
For the Cilantro Lime Cashew Crema
- 1 cup raw cashews
- 1 clove garlic
- 1 cup roughly chopped cilantro
- Optional: 1 small jalapeno, deseeded and roughly chopped
- 1 large lime, juiced (about 2 tablespoons)
- ½ lemon, juiced
- ¾ cup water
- Kosher salt and ground black pepper, to season
Instructions
- Prep Ingredients: Dice the onion, mince the garlic, measure spices and tomato paste, rinse and drain the black beans, and prepare vegetable stock and quinoa. Keep all ingredients within reach from the stovetop for smooth cooking.
- Sweat the Onion: Heat olive oil in a medium skillet over medium heat. Add diced onion, season with 1 teaspoon kosher salt, and cook stirring occasionally until translucent and fragrant, about 3-4 minutes.
- Toast the Aromatics: Stir in garlic and cook for 30 seconds until fragrant. Add chili powder, cumin, smoked paprika, and tomato paste. Stir to coat onions and garlic, cooking an additional 1-2 minutes until the spices are aromatic.
- Cook the Quinoa: Add quinoa to the skillet and toast for 1 minute, stirring constantly. Pour in vegetable broth and increase heat to high, bringing the mixture to a boil. Stir in black beans, cover, then reduce heat to low and simmer gently for 15 minutes until quinoa is cooked through. Remove from heat and let stand covered for 5 minutes.
- Finish the Filling: Uncover and squeeze fresh lime juice over the mixture. Fluff quinoa and beans with a fork and season with salt and pepper as needed. Set aside for assembling tacos.
- Prepare the Cilantro Lime Cashew Crema: While quinoa simmers, combine cashews, garlic, cilantro, jalapeno (if using), lime juice, lemon juice, and water in a food processor or blender. Blend until smooth and creamy, adding water as needed to reach desired consistency. Season with salt and pepper. Set aside or refrigerate up to 1 week.
- Assemble and Serve: Warm or char corn tortillas. Spoon the quinoa and black bean mixture onto each tortilla. Top with sliced avocado, a drizzle of cilantro lime crema, chopped cilantro, and salsa or additional lime wedges as desired. Serve immediately and enjoy!
Notes
- Cooking Quinoa: Maintain a gentle simmer to avoid undercooked or too-firm quinoa. If liquid evaporates too quickly, add extra vegetable broth to ensure quinoa cooks properly.
- Storage and Freezing: Store cooled quinoa taco filling in an airtight container in the refrigerator for 3-4 days. Freeze in airtight containers or freezer bags; thaw overnight in the fridge and reheat in microwave. Texture may be slightly less fluffy after freezing.
- Make Ahead Prep: Dice onion and store in airtight container in fridge for up to 5 days. Prepare cilantro lime cashew crema ahead and refrigerate up to 1 week.
