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Black Bean Tacos

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5 from 10 reviews

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. Add a hearty helping of your favorites – Pico de Gallo, guacamole and plenty of sour cream – and dinner is done!

  • Total Time: 20 minutes
  • Yield: 10 tacos 1x

Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 1 small red onion, diced
  • 1 tablespoon cumin
  • 2 teaspoons chili powder
  • 1-2 teaspoons chiles in adobo
  • 3/4 teaspoon garlic powder
  • 2 (15 oz.) cans black beans, drained and rinsed
  • 1.5 cups cooked quinoa (which is a 1/2 cup uncooked)
  • juice of 1/2 a lime
  • 1/2 - 3/4 cup water
  • 1 cup shredded cheese
  • 10 crispy taco shells
  • Kosher salt
  • fresh cracked pepper

Serve with:

  • shredded lettuce
  • sour cream
  • guacamole
  • queso fresco
  • sliced jalapeno
  • fresh chopped cilantro

Instructions

  1. Heat oil in a large pot over medium high heat.
  2. Add onion, along with a pinch of salt and pepper and cook, stirring frequently for about 5 minutes.
  3. Preheat oven to 400 degrees.
  4. Add cumin, chili powder, chiles in adobo, garlic powder, black beans, quinoa, lime juice, 1/2 cup water and stir to combine.
  5. 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.
  6. Place crispy taco shells in a 9×13 pan.
  7. Divide taco meat evenly between the taco shells.
  8. Divide cheese evenly between the taco shells.
  9. Bake for 4-6 minutes.
  10. Top with all your favorites – lettuce, sour cream, guacamole, queso fresco, jalapeno and cilantro.

Equipment

Notes

  • It’s super easy to make this 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 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 ground beef 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 step up the toppings? Just a few minutes is all that it takes to put together a creamy avocado sauce or a tangy cilantro lime slaw!
  • Author: Kylie
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Stove Top + Oven
  • Cuisine: Mexican/American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 taco
  • Calories: 473
  • Sugar: 1.8 g
  • Sodium: 635.6 mg
  • Fat: 19.6 g
  • Carbohydrates: 60.3 g
  • Fiber: 11.6 g
  • Protein: 17 g
  • Cholesterol: 11.5 mg

Find it online: https://midwestfoodieblog.com/black-bean-tacos/