Quinoa and Black Bean Tacos

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These Quinoa and Black Bean Tacos are a crowd favorite! They are Vegan, Gluten free, and so delicious! I love Taco Tuesday. That seems to be a thing in our house lately, so I’m always trying to come up with different ways to eat tacos.


Units Scale
  • 1 cup uncooked red Quinoa
  • 3 cups Water divided
  • 1 Tbs Olive Oil
  • 1/2 Sweet Onion diced
  • 1 13.4oz can Black Beans drained and rinsed
  • 1 14.5oz can Diced Fire Roasted Tomatoes
  • 1/2 cup frozen Corn
  • 3 Tbs Chili Powder
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Oregano
  • 1 Tbs Cumin
  • 1/2 tsp ground Sea Salt
  • 1 tsp ground Peppercorn
  • 1/2 cup chopped fresh Cilantro
  • Use Corn Tortillas if you want to keep it Gluten Free
  • For garnish:
  • 1 Lime
  • 1 Avocado
  • Salsa
  • Cheese
  • Sour cream


  1. In medium saucepan add 1 cup Quinoa and 2 cups water.
  2. Bring to boil, then cover and reduce heat to low for 20 minutes.
  3. In large frying pan add Olive Oil and Onion, cook over medium heat until onions are softened (about 5-10 minutes).
  4. When Quinoa is done, add it to the frying pan with the onion.
  5. Add in Black Beans, Tomatoes, Corn, Chili Powder, Garlic Powder, Onion Powder, Oregano, Cumin, Sea Salt, Pepper, and 1 cup water.
  6. Heat over medium-high heat for about 10 minutes stirring occasionally.
  7. Add in Cilantro at the very end and mix well.
  8. Serve over Corn Tortillas or Salad Greens if you prefer.
  9. Top with juice from lime, avocado, salsa, cheese, or sour cream.
  10. Enjoy!

Keywords: quinoa and black bean tacos, tacos, vegetarian tacos, gluten free, Mexican food, meal prep

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