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A colorful close-up of quinoa black bean tacos topped with avocado sauce and cilantro, highlighting vibrant ingredients.
Alyssa

Quinoa Black Bean Tacos

These quinoa and black bean tacos with creamy avocado sauce are a simple and delicious vegan and gluten-free weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 tacos
Course: Main Dish
Cuisine: Mexican
Calories: 505
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 cup chopped red onion
  • 2 large garlic cloves pressed or minced
  • 3 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 0.5 teaspoon ground chili powder
  • 0.5 cup uncooked quinoa rinsed well
  • 1 cup vegetable broth or water
  • 1 14 ounce can black beans rinsed and drained
  • 0.25 to 0.5 teaspoon salt to taste
  • 1 large avocado sliced into long strips
  • 1 to 2 medium limes juiced
  • 1 medium jalapeño deseeded and chopped
  • 1 handful fresh cilantro
  • 0.25 teaspoon salt
  • 6 to 8 small corn tortillas certified gluten-free if necessary
  • 1.5 cups roughly chopped romaine lettuce

Method
 

  1. Warm the olive oil in a pot, sauté onion and garlic, then add tomato paste, spices, quinoa, and broth. Cook until done.
  2. Blend avocado sauce ingredients until smooth, season with salt.
  3. Warm tortillas and fill with quinoa mix, avocado crema, and greens. Serve immediately.

Notes

Optional garnishes include pickled jalapeños, radishes, or crumbled feta cheese.