Super Easy Quinoa and Black Bean Tacos

Super Easy Quinoa and Black Bean Tacos

A quick, nutritious, and flavorful meal, these quinoa and black bean tacos are perfect for busy weeknights. Packed with plant-based protein and fiber, they feature a savory quinoa and black bean filling seasoned with a blend of spices, fresh vegetables, and tangy lime juice. Serve them in soft tortillas with your favorite toppings for a wholesome, satisfying dish.

Ingredients:

1 cup quinoa (rinsed)

1 can (15 oz) black beans (drained and rinsed)

1 tbsp olive oil

1 tsp cumin

1 tsp chili powder

Salt and pepper to taste

1 cup frozen corn (optional)

1 lime (for juice)

8 small tortillas (corn or flour)

Toppings:Sliced avocado

Salsa

Fresh cilantro

Instructions:

Cook the quinoa:In a medium pot, bring 2 cups of water to a boil. Add quinoa, reduce the heat, cover, and simmer for 12-15 minutes until cooked. Fluff with a fork.

Heat the beans and corn:In a skillet, heat the olive oil over medium heat. Add black beans and corn (if using) and cook for 3-4 minutes, stirring occasionally.

Season the filling:Add cooked quinoa to the skillet with the beans and corn. Stir in cumin, chili powder, salt, and pepper. Cook for another 2-3 minutes, until everything is heated through.

Assemble the tacos:Warm tortillas in a skillet or microwave.

Spoon the quinoa and bean mixture into each tortilla.

Add toppings:Top with sliced avocado, salsa, and fresh cilantro. Squeeze some lime juice over the top for extra flavor

Serve and Enjoy!

Notes:

You can use store-bought taco seasoning or make your own blend using chili powder, cumin, garlic powder, and smoked paprika.

Opt for low-sodium canned black beans to reduce sodium intake.

For added freshness, garnish with cilantro, diced avocado, or a squeeze of lime.

These tacos can easily be made gluten-free by using corn tortillas

Tips

Flavor Boost: Add a splash of lime juice and fresh cilantro for a zesty finish.

Meal Prep: The quinoa and black bean mixture can be made in advance and stored in the fridge for up to 4 days.

Heat Level: Adjust the spices (e.g., chili powder, cayenne pepper) to suit your taste.

Toppings: Try avocado slices, shredded lettuce, salsa, dairy-free sour cream, or vegan cheese for variety.

Nutritional Info (per taco, approximate)

Calories: 180-220 (depends on shell and toppings)

Protein: 8g

Carbohydrates: 28g

Fiber: 6g

Fat: 5g

Sodium: 250mg

Enjoy these tacos as a nutritious, satisfying meal that’s bursting with flavor and texture! This super easy version of quinoa and black bean tacos is quick to make, nutritious, and perfect for a simple, healthy meal.

 

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