Description
Savory Black Bean Quinoa Tacos for a Flavorful Feast
Ingredients
Scale
- 2 tablespoons olive oil (for sautéing)
- 1 small yellow onion (diced)
- 3 cloves garlic (finely chopped)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 tablespoons tomato paste
- 1 cup dry quinoa
- 2 cups low-sodium vegetable stock
- 1 can black beans (rinsed and drained)
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 8 pieces charred corn tortillas
- 2 medium avocado (sliced)
- 1 cup cilantro lime cashew crema
- 1/4 cup chopped cilantro
- 1 cup salsa of choice
- 2 pieces lime wedges
- 1 cup raw cashews (soaked or raw)
- 1 clove garlic (optional)
- 1/4 cup roughly chopped cilantro
- 1 small jalapeno (optional, for spice)
- 1 large lime juice
- 1 tablespoon lemon juice
- 2 tablespoons water (adjust as needed)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Sauté the onion in olive oil, season with salt until translucent and fragrant.
- Add garlic and spices, cooking briefly until fragrant.
- Toast the quinoa in the skillet for 1 minute before adding vegetable stock and black beans.
- Simmer for 15 minutes, then let sit for 5 minutes before fluffing with lime juice.
- Blend the ingredients for the cilantro lime cashew crema until smooth.
- Assemble the tacos with quinoa filling and toppings of choice.
Notes
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 290
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: Black Bean Quinoa Tacos