Vegetarian Black Bean Baked Taco Recipe

This vegetarian baked taco recipe is NEXT LEVEL! Black beans and quinoa combine with a signature taco spice blend for a seriously delicious “meaty” filling. Then they’re smothered with cheddar cheese and baked up crispy and crunchy.

 

You Will Love These

• It’s the perfect way to warm up the corn tortilla shells while you melt the cheese! Did you know you’re supposed to warm up crispy taco shells before filling them? It seems like a pointless extra step, but it honestly totally changes the flavor and texture of the shells. It also makes them less likely to crack while you’re eating them!
• If you haven’t tried quinoa before, this is a great recipe to try it in! Quinoa is one of my absolute favorite ways to bulk up any meal – it’s loaded with protein and fiber which makes it a great addition to your favorite main dishes, sauces or salads! The spices and beans in these black bean tacos add tons of flavor to the dish and the quinoa gives it that “meaty” texture.
• This baked taco recipe is a great vegetarian option for the meat eaters in your life! This is a wonderful recipe to make for those meat eaters in your life that might want to try eating more plant based meals! The flavors and textures of these tacos will be familiar which means they’re a great way to make that transition into eating more vegetarian meals while enjoying your favorite dishes!

Ingredients & Substitutions

• Olive Oil – I like a good organic, cold-pressed olive oil, but you can use veggie oil or whatever you have on-hand.
• Red Onion – Red onions add nice color to these quinoa black bean tacos, but you can use whatever onions you have on-hand. Yellow onions are the best flavor substitute.
• Spices – Cumin and chili powder are my go to spices for this recipe. Cumin is a staple flavor in tacos, but you can substitute coriander in a pinch. If you need to turn down the heat a bit, you can use paprika instead of chili powder. If you’re out both just use a packet of taco seasoning from the store!
• Chiles in Adobo – Chiles in adobo are dried peppers that have been rehydrated and packed in tomato puree, vinegar, and spices. If you forgot to grab a can (or are cutting down the heat) feel free to omit or try a can of drained green chiles in their place.
• Garlic Powder – Garlic powder blends into this taco “meat” well, but you can use equal amounts of granulated or freshly minced garlic.
• Black Beans – You could use pinto beans, kidney beans, or even chickpeas in place of the black beans in this recipe! Use whatever beans your family likes or what you have on hand – the flavors will remain the same!
• Quinoa – Always remember to give your quinoa a good rinse before cooking. The natural saponin coating can make cooked quinoa taste like soap, which definitely puts a damper on taco night.
• Lime Juice – Fresh lime juice is, of course, brighter and more flavorful than bottled, but if you’re out of limes, a splash of bottled juice will do.
• Shredded Cheese – A bag of pre-shredded cheese will do if you’re in a hurry, but you’ll get a richer, smoother cheese melt if you avoid the preservatives and anti-caking agents in pre-shredded bags and grab a block of cheddar to shred at home.
• Crispy Taco Shells – I like a crunch with these vegetarian bean tacos, but use whatever tortillas your family prefers. You can use soft corn or flour tortillas, or even these cutie patootie little street taco tortilla shells too! They’re smaller than a standard tortilla, so you’ll get more, mini tacos with those.

Instructions

Heat oil in a large pot over medium high heat. Add onion, along with a pinch of salt and pepper and cook, stirring frequently for about 5 minutes.

Add cumin, chili powder, chiles in adobo, garlic powder, black beans, quinoa, lime juice, 1/2 cup water and stir to combine.

Cook for about 3 minutes, stirring frequently. Add more water if necessary. At this point, it should have a similar texture and consistency as regular taco meat.

Place crispy taco shells in a 9×13 baking dish or casserole dish. Divide taco meat evenly between the taco shells.

Divide cheese evenly between the taco shells.

Bake for 4-6 minutes until the cheese is melted.

Top with all your favorites – lettuce, sour cream, guacamole, queso fresco, jalapeno, and cilantro.

Tips

• It’s super easy to make this baked taco recipe vegan! Just use vegan cheese and sour cream!
• If you have serious meat eaters in your family, try mixing this black bean and quinoa taco “meat” with seasoned ground beef! Brown a pound of ground beef (or ground turkey) on the stove and add 1 tablespoon cumin, 2 teaspoons chili powder, 1-2 teaspoons chiles in adobo and a splash of water. Then combine the seasoned beef mixture with the black bean and quinoa recipe below. This helps make the whole “quinoa tacos” idea a bit more digestible for your carnivorous friends and family!
• Ready to switch up your favorite taco toppings? Just a few minutes is all that it takes to put together a creamy avocado sauce, 5 minute blender salsa, or a tangy cilantro lime slaw!

Make Ahead, Storage, Freezing, and Reheating

• Make Ahead: This black bean taco “meat” is perfect for a make ahead meal! Prep it over the weekend and enjoy vegetarian tacos whenever you want! Just wait to fill the taco shells until you’re ready to bake them so they don’t get soggy.
• Storage: Store leftover black bean taco filling in an airtight container in the refrigerator for up to a week.
• Freezing: Freeze leftover vegetarian taco “meat” in an airtight container in the freezer for up to 3 months. Thaw overnight before reheating.
• Reheating: Reheat black bean taco “meat” in a large sauté pan over medium heat, stirring until warmed through. You may want to add a bit of water or olive oil to the pan so that the filling doesn’t stick to the pan.

FAQ

Try these family dinners next!

Print