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The Best Quinoa Black Bean Tacos — 30-Min Vegan Weeknight Meal

Preview of The Best Quinoa Black Bean Tacos — 30-Min Vegan Weeknight Meal
Prep
10 min
Cook
20 min
Total
30 min
Serves
6
Calories
505 kcal
Protein
17.80 g
Carbs
79.30 g
Fat
15.50 g

Ingredients

  • 1 tablespoonolive oil
  • 1 cupchopped red onion
  • 2 largegarlic cloves, pressed or minced
  • 3 tablespoonstomato paste
  • 1 teaspoonground cumin
  • 0.5 teaspoonground chili powder
  • 0.5 cupuncooked quinoa, rinsed
  • 1 cupvegetable broth or water
  • 1 14 ounce canblack beans, rinsed and drained
  • 0.25 to 0.5 teaspoonsalt, to taste
  • —Freshly ground black pepper, to taste
  • 1 largeavocado, sliced into long strips
  • 1 to 2 mediumlimes, juiced
  • 1 mediumjalapeño, deseeded and chopped
  • 1 handfulfresh cilantro
  • 0.25 teaspoonsalt for sauce
  • 6 to 8 small, roundcorn tortillas
  • 1.5 cupsroughly chopped romaine lettuce
  • —Optional garnishes such as pickled jalapeños or radishes

Instructions

  1. 1

    To make the filling, warm the olive oil in a medium-sized pot over medium heat. Sauté onion and garlic with a dash of salt for 4 to 5 minutes, until the onions are softened and turning translucent. Add tomato paste, cumin, and chili powder and sauté for another minute.

  2. 2

    Add quinoa and 1 cup broth. Bring to a gentle boil, cover, reduce to a simmer, and cook for 15 minutes. Remove from heat and let it rest, covered, for 5 minutes. Uncover, drain any excess liquid, fluff quinoa, and stir in black beans, salt, and pepper. Cover and set aside to warm beans.

  3. 3

    To make the avocado sauce, combine ingredients in a food processor or blender, blending well and seasoning with salt and additional lime juice as desired.

  4. 4

    In a large skillet over medium heat, warm tortillas in a single layer, flipping halfway. Wrap in a tea towel until ready to serve. To assemble, spread filling in the center, drizzle with avocado crema, top with romaine and any additional garnishes.