Quinoa Black Bean Tacos
These Quinoa Black Bean Tacos are a healthy and delicious meal option packed with protein and fiber. They are easy to prepare and perfect for a quick weeknight dinner or a festive gathering. Enjoy these flavorful tacos filled with nutritious ingredients that everyone will love!
Equipment
- 1 medium saucepan
- 1 large skillet
- 1 cooking spoon
- 1 measuring cups
- 1 measuring spoons
- 4 taco shells or corn tortillas
- 4 serving plates
Ingredients
- 1 cup quinoa uncooked
- 2 cups vegetable broth or water
- 1 can (15 oz) black beans rinsed and drained
- 1 cup corn frozen or canned
- 1 bell pepper diced
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- to taste salt
- to taste pepper
- 1 tablespoon olive oil
- for garnish fresh cilantro
- for serving lime wedges
- sliced avocado optional
Instructions
- Rinse the quinoa under cold water in a fine mesh strainer.
- In a medium saucepan, combine the quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low. Cover and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork when ready.
- While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper. Sauté for about 5 minutes until softened.
- Add minced garlic, cumin, chili powder, salt, and pepper to the skillet. Stir and cook for another 1-2 minutes until fragrant.
- Stir in the black beans and corn, cooking for an additional 3-5 minutes to heat through. Remove from heat.
- Combine the cooked quinoa with the vegetable mixture in the skillet. Mix well to combine all ingredients.
- To assemble the tacos, spoon the quinoa and black bean mixture into taco shells or corn tortillas.
- Garnish with fresh cilantro and serve with lime wedges and sliced avocado, if desired.
Notes
Adjust the spices according to your taste; you can add more chili powder for extra heat.
These tacos can be easily made vegan by ensuring the taco shells are dairy-free.
Leftover filling can be stored in the refrigerator for up to 3 days and used in salads or as a filling for burritos.