Black Bean Quinoa Tacos with Cilantro Lime Cashew Crema (Vegan, Dairy-Free)

Why You’ll Love This Recipe

Packed with plant-based goodness, these tacos are not only nutritious but also bursting with flavor. The quinoa provides a satisfying texture while the black beans add protein, making this dish both filling and delicious. The cilantro lime cashew crema offers a creamy, tangy finish that perfectly complements the spices in the taco meat. Plus, this recipe is quick, easy, and uses pantry staples, making it ideal for busy weeknights!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the tacos:

• 1 tablespoon olive oil

• 1 small yellow onion, diced

• 2 cloves garlic, finely chopped or grated

• 1 ½ teaspoons chili powder

• 1 ½ teaspoons ground cumin

• 1 ½ teaspoons smoked paprika

• 2 tablespoons tomato paste

• 1 cup dry quinoa (see Recipe Notes, Below)

• 2 cups low-sodium vegetable stock (or water)

• One 14-ounce can black beans, drained and rinsed

• 1 lime, juiced

• Kosher salt and ground black pepper, to season

• Charred corn tortillas, sliced avocado, cilantro lime cashew crema (below), chopped cilantro, salsa, lime wedges, etc., for serving

For the cilantro lime cashew crema:

• 1 cup raw cashews (see Recipe Notes, below)

• 1 clove garlic

• 1 cup roughly chopped cilantro

• Optional: 1 small jalapeno, deseeded (as desired) and roughly chopped

• 1 large, juicy lime, juiced (about 2 tablespoons)

• ½ lemon, juiced

• ¾ cup water

• Kosher salt and ground black pepper, to season

Directions

1. Prep the Ingredients: Dice the onion, mince the garlic, measure the spices, and rinse the black beans. Get everything ready so that cooking goes smoothly.

2. Cook the Onion: In a medium skillet, heat olive oil over medium heat. Add the diced onion, season with kosher salt, and cook until the onion becomes translucent, about 3-4 minutes.

3. Toast the Spices and Garlic: Add the minced garlic to the skillet and cook for about 30 seconds. Stir in the chili powder, cumin, smoked paprika, and tomato paste. Cook for another 1-2 minutes, allowing the spices to become fragrant.

4. Prepare the Quinoa: Add the quinoa to the skillet and stir to combine with the onion and spice mixture. Toast the quinoa for about 1 minute. Then, add vegetable stock and bring the mixture to a boil.

5. Add Beans and Simmer: Once boiling, stir in the black beans. Reduce heat, cover, and simmer for 15 minutes. After 15 minutes, remove the skillet from the heat and let it sit covered for 5 minutes. Fluff the quinoa with a fork and squeeze lime juice over the mixture.

6. Prepare the Cashew Crema: While the quinoa simmers, prepare the cilantro lime cashew crema. Blend all crema ingredients in a food processor or blender, adding water as needed to achieve your desired consistency. Store in the fridge until ready to serve.

7. Assemble the Tacos: Warm the tortillas and layer with the quinoa black bean mixture, sliced avocado, cilantro lime crema, chopped cilantro, and any other desired toppings such as salsa or lime wedges.

Servings and Timing

• Servings: This recipe serves 4.

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

Variations

• Taco Shells: While this recipe suggests using charred corn tortillas, feel free to use flour tortillas for a different twist.

• Spice Level: Add a jalapeno or other spicy peppers to the taco filling or crema for some heat.

• Vegan Cheese: Top with some shredded vegan cheese for an extra creamy texture.

• Toppings: Consider adding diced tomatoes, olives, or guacamole for extra flavor.

Storage/Reheating

• Storage: The quinoa taco mixture stores well in an airtight container in the fridge for 3-4 days. The cilantro lime cashew crema can also be refrigerated for up to a week.

• Freezing: To freeze the taco meat, allow it to cool completely before transferring it to an airtight container or freezer bag. Thaw overnight in the fridge, then reheat in the microwave or on the stovetop.

• Reheating: Reheat the quinoa and black bean mixture in a skillet over low heat, adding a splash of vegetable stock if needed to bring back moisture.

FAQs

How can I make this recipe spicier?

You can add a finely chopped jalapeno to the taco filling or the cilantro lime crema for extra heat. Additionally, using a spicier salsa can amp up the flavor.

Can I make this recipe ahead of time?

Yes, both the quinoa black bean filling and the cilantro lime cashew crema can be prepared ahead of time. Store them in the fridge and assemble the tacos when you’re ready to serve.

Can I use a different grain instead of quinoa?

Yes! You can substitute quinoa with rice or bulgur wheat if you prefer. Just be sure to adjust the cooking time accordingly.

How do I make the cilantro lime cashew crema without a blender?

If you don’t have a blender, you can use a food processor or a high-quality immersion blender to make the crema. Alternatively, you can soak the cashews in water for 4 hours to make them softer, which will help them blend more easily.

Can I make this recipe gluten-free?

Yes! The recipe is already gluten-free as long as you use corn tortillas. Always check the label of other ingredients to ensure they are gluten-free.

How can I make this recipe more filling?

To make it more filling, you can add additional vegetables like sautéed bell peppers, zucchini, or mushrooms to the taco filling.

How do I char the corn tortillas?

You can char corn tortillas by placing them directly on the stovetop burner over medium heat for 30 seconds on each side. Alternatively, heat them in a dry skillet until slightly crispy and browned.

Is the cilantro lime cashew crema essential?

The crema adds a creamy and tangy flavor that complements the tacos, but if you prefer, you can skip it or use a store-bought vegan sour cream or guacamole as a substitute.

Can I make the cilantro lime cashew crema nut-free?

Yes, you can substitute the cashews with sunflower seeds or tahini for a nut-free version of the crema.

How do I make this recipe more kid-friendly?

If your kids aren’t fond of spicy foods, omit the chili powder or serve the tacos with a mild salsa and extra avocado for a milder flavor profile.

Conclusion

These Black Bean Quinoa Tacos with Cilantro Lime Cashew Crema offer a delicious and satisfying plant-based meal that everyone will enjoy. Whether you’re looking for a quick weeknight dinner or a hearty addition to Taco Tuesday, this recipe is sure to become a new favorite. With simple ingredients and bold flavors, it’s a perfect balance of nutritious and tasty!