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Black Bean Quinoa Tacos

These delicious Black Bean Quinoa Tacos are loaded with flavor and packed with nutritious ingredients, making them perfect for a quick weeknight dinner or a weekend gathering.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine Mexican, Vegan
Servings 4 tacos
Calories 250 kcal

Ingredients
  

Taco Filling

  • 1 cup quinoa any variety will work
  • 2 cups vegetable broth or water
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup corn frozen or fresh
  • 1 whole red bell pepper diced
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • to taste tsp salt and pepper
  • 8-10 pieces corn tortillas or whole wheat for added nutrients
  • 1 whole avocado sliced, optional for topping

Cilantro Lime Cashew Cream

  • 1 cup raw cashews soaked in water for at least 2 hours
  • 1/4 cup fresh cilantro
  • 1 whole lime juiced
  • 1 clove garlic minced
  • to taste tsp salt

Instructions
 

Preparation of Quinoa

  • Rinse the quinoa in a fine-mesh strainer to remove any bitterness.
  • In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, cover, and reduce to a simmer for about 15 minutes.
  • Fluff with a fork and set aside once the liquid has been absorbed.

Filling Preparation

  • In a large skillet, heat a splash of olive oil over medium heat.
  • Add the diced red bell pepper and sauté for about 3-4 minutes until softened.
  • Stir in the corn, black beans, cumin, smoked paprika, salt, and pepper. Cook for another 5-7 minutes.

Cashew Cream Preparation

  • Drain the soaked cashews and place them in a high-speed blender with cilantro, lime juice, garlic, and salt.
  • Blend until creamy and smooth, adding water if necessary.

Taco Assembly

  • Warm the corn tortillas in a hot skillet for about 30 seconds on each side.
  • Fill each tortilla with a scoop of the quinoa mixture, and top with sliced avocado and a drizzle of the cashew cream.

Serving

  • Arrange the tacos on a platter and enjoy!

Notes

To increase nutritional benefits, consider using zucchini instead of bell peppers or baked corn tortillas. Ensure all ingredients meet gluten-free standards if necessary.
Keyword Black Bean Quinoa Tacos, Cilantro Lime Cashew Cream, Healthy Tacos, Plant-Based Protein