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Quinoa and Black Bean Taco Recipe


I never make promises unless I plan on keeping them. With that being said, I promise you this will become a regular go-to for lunch or dinner. It’s super easy and so delicious — like, you’re gonna need some serious self-control delicious. I make these several times a month and I’ve never had a complaint. You can customize them with your own add-ons and change the recipe up a bit if you want it more spicy, less spicy, whatever! And if you’re not feeling the tortillas, you can throw the mix on any leafy green to make a fantastic salad.
They also make great leftovers for several days after you make them. Total bonus.

Quinoa and Black Bean Tacos
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1½ cups cooked quinoa
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, finely minced
  • 1 cup vegetable broth or chicken broth (go with vegetable if you're trying to keep this recipe vegetarian or vegan)
  • 1 (14.5) oz can Rotel, undrained
  • 1½ tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp paprika
  • ¼ tsp cayenne pepper
  • ¼ tsp ground coriander
  • salt and freshly ground black pepper, to taste
  • 2 (15 oz) cans black beans, drained and rinsed
  • juice of 1 lime
  • ½ cup cilantro, chopped
  • Serve with:
  • corn or wheat tortillas
  • chopped lettuce
  • shredded sharp cheddar cheese (leave off to make this vegan!)
  • diced avocados
  • diced tomatoes
  • hot sauce
  • sour cream or plain Greek yogurt (leave of for vegan recipe)
  1. Heat olive oil in a large non-stick saucepan over medium-high heat. Once hot, add onion and saute until golden and tender.
  2. Add in garlic and saute 30 seconds longer.
  3. Stir in broth, diced tomatoes, cooked quinoa, chili powder, cumin, paprika, cayenne, coriander and season with salt and pepper to taste.
  4. Bring mixture to a boil, then reduce heat, cover saucepan with lid and simmer until mixture has thickened.
  5. Stir in black beans and simmer, uncovered 5-10 minutes, stirring occasionally.
  6. Mix in lime juice and cilantro.
  7. Serve warm over tortillas with desired toppings.

Do you have any favorite go-to recipes? —Erika

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