Quinoa and Black Bean Tacos
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.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 8-10 1x
- Category: Dinner
- Cuisine: Mexican, vegetarian
Ingredients
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
Instructions
- In medium saucepan add 1 cup Quinoa and 2 cups water.
- Bring to boil, then cover and reduce heat to low for 20 minutes.
- In large frying pan add Olive Oil and Onion, cook over medium heat until onions are softened (about 5-10 minutes).
- When Quinoa is done, add it to the frying pan with the onion.
- Add in Black Beans, Tomatoes, Corn, Chili Powder, Garlic Powder, Onion Powder, Oregano, Cumin, Sea Salt, Pepper, and 1 cup water.
- Heat over medium-high heat for about 10 minutes stirring occasionally.
- Add in Cilantro at the very end and mix well.
- Serve over Corn Tortillas or Salad Greens if you prefer.
- Top with juice from lime, avocado, salsa, cheese, or sour cream.
- Enjoy!
Find it online: https://tastefulventure.com/quinoa-and-black-bean-tacos/
