Vegan Quinoa and Black Bean Tacos
These vegan quinoa and black bean tacos are made in just one skillet for a filling and easy vegan dinner idea. Top 8 Allergen free and oil free.
Servings: 4 people
Calories: 270kcal
Ingredients
- 2 cups + 2 tablespoon vegetable stock (low sodium preferred), divided
- 1 large red onion, chopped
- 6 cloves garlic, minced
- ½ jalapeno, optional, diced (more or less to taste)
- 2 teaspoon chili powder
- 2 teaspoon cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon red pepper flakes
- ¼ teaspoon oregano (can sub for Italian seasoning if needed)
- ¼ teaspoon salt
- 3 tablespoon tomato paste
- 1 cup quinoa, rinsed and drained
- 15oz can black beans (sub for cooked dried beans)
- 15oz can corn (sub for fresh)
Optional Ingredients
- tortilla shells (corn or flour)
- diced tomatoes
- sliced avocado or guacamole
- limes
- salsa
- vegan nacho cheese sauce (click link for recipe)
Avocado Sauce
- 1 avocado
- 1 cup cilantro
- 1 jalapeno, diced, ribs and seeds removed
- 2 limes, juiced
- ½ cup water
- 1 teaspoon salt
Instructions
- Chop onions, garlic, and jalapeno if adding. *Don't worry about chopping the vegetables for the avocado sauce at this time, you can do that later.
- In a large skillet with a lid, add about 2 tablespoon of vegetable stock over medium heat.
- Add in onion and saute for 2-3 minutes until it starts to get soft.
- Add in garlic and cook for 1 minute.
- Add in your seasonings: chili powder, red pepper flakes, cumin, smoked paprika, oregano, and salt, along with the tomato paste and jalapeno if adding. Stir together well. *It's okay if all the tomato paste isn't combined entirely.
- Stir in rinsed, drained quinoa. Combine until all the tomato paste is incorporated. Toast the quinoa for 1-2 minutes, stirring constantly.
- Add in remaining vegetable stock, beans and corn and bring to a boil.
- Cover and lower the heat to simmer. Cook for 15 minutes.
- If a lot of liquid remains, cook another 3-5 minutes.
- Turn off heat, leaving covered for an additional 5 minutes.
- Remove lid, stir together again and serve with your favorite taco shells and toppings.
Avocado Sauce
- While the quinoa mixture is cooking, add all the sauce ingredients to a blender and blend until well combined (it should be smooth)
- Once quinoa and black bean mixture is done, put on top of tacos with your favorite toppings and avocado sauce if made.
Video
Notes
*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. Does not include amounts for shells or additional toppings.
Nutrition
Serving: 1serving (¼ of the skillet) | Calories: 270kcal | Carbohydrates: 54g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Sodium: 735mg | Potassium: 746mg | Fiber: 10g | Sugar: 9g | Vitamin A: 1314IU | Vitamin C: 14mg | Calcium: 57mg | Iron: 4mg