Ingredients
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
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, chopped cilantro, salsa, lime wedges, etc., for serving
Cilantro Lime Cashew Crema:
1 cup raw cashews
1 clove garlic
1 cup roughly chopped cilantro
Optional: 1 small jalapeno, deseeded and roughly chopped
1 large lime, juiced (about 2 tablespoons)
½ lemon, juiced
¾ cup water
Kosher salt and ground black pepper, to season
Instructions
- Prep the Ingredients: Dice the onion, mince the garlic, measure the spices, and rinse the black beans.
- Cook the Onion: Heat olive oil over medium heat in a medium skillet. Add diced onion, season with kosher salt, and cook until translucent, about 3-4 minutes.
- Toast the Spices and Garlic: Add minced garlic, cook for 30 seconds, then stir in chili powder, cumin, smoked paprika, and tomato paste. Cook for 1-2 minutes until fragrant.
- Prepare the Quinoa: Add quinoa, stir to combine, and toast for about 1 minute. Add vegetable stock, bring to a boil, then add black beans and simmer for 15 minutes. Remove from heat and let sit for 5 minutes, then fluff the quinoa with a fork and squeeze lime juice over it.
- Prepare the Cashew Crema: Blend all crema ingredients in a food processor or blender, adding water to achieve desired consistency. Refrigerate until ready to serve.
- Assemble the Tacos: Warm tortillas, then layer with quinoa black bean mixture, sliced avocado, cilantro lime crema, and toppings like chopped cilantro, salsa, and lime wedges.
Notes
Taco Shells: You can swap charred corn tortillas for flour tortillas if you prefer.
Spice Level: Add a jalapeno or other spicy peppers to the taco filling or crema for extra heat.
Vegan Cheese: Top with shredded vegan cheese for added creaminess.
Toppings: Consider adding diced tomatoes, olives, or guacamole for more flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Vegan, Mexican
Nutrition
- Serving Size: 1 taco (1/4 of recipe)
- Calories: 320
- Sugar: 4g
- Sodium: 470mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
