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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.
Course Main Course
Cuisine American, Mexican
Keyword dairy free main course, vegan main course
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4 people
Calories 270kcal
Author LarishaBernard

Ingredients

  • 2 cups + 2 tbsp vegetable stock (low sodium preferred), divided
  • 1 large red onion, chopped
  • 6 cloves garlic, minced
  • 1/2 jalapeno, optional, diced (more or less to taste)
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 1/4 tsp red pepper flakes
  • 1/4 tsp oregano (can sub for Italian seasoning if needed)
  • 1/4 tsp salt
  • 3 tbsp 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
  • 1/2 cup water
  • 1 tsp 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 tbsp 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 (1/4 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