Buy Now → Black Bean Tacos
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!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 10 tacos 1x
- Category: Main Dish
- Method: Stove Top + Oven
- Cuisine: Mexican/American
- Diet: Vegetarian
Ingredients
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- 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
- 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.
- Preheat oven to 400 degrees.
- 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 pan.
- Divide taco meat evenly between the taco shells.
- Divide cheese evenly between the taco shells.
- Bake for 4-6 minutes.
- Top with all your favorites – lettuce, sour cream, guacamole, queso fresco, jalapeno and cilantro.
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!
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/
