Hearty flavor and you won’t miss the meat in these Black Bean and Quinoa Tacos with roasted sweet potatoes. Fresh from scratch and ready in 30 minutes.
These tacos are so full of flavor that even meat-lovers will be asking for seconds. I wanted to take Black Bean and Quinoa Tacos over the top so I added roasted sweet potatoes to the party. The filling is super fresh with bright Mexican spices like chili powder, cumin, paprika and coriander. Dare I say, this is one “meaty” taco! When adding your diced tomatoes with green chilies, using RoTel’s mild green chilies will make everyone happy. Those who love spicy can add their own hot sauce at the end.
Serve in corn or flour tortillas, whichever is your preference. Or pile the topping over greens for the perfect taco salad. I used corn tortillas and fried them up in a little bit of avocado oil. If you haven’t used avocado oil, give it a try. This healthy oil is so light and more affordable than olive oil. Plus it’s heat tolerant to 500F degrees, making it perfect for frying. Flour tortillas fried up are a nice crispy option as well. When I fry my taco shells, I like to dust them with a bit of Cajun Spice Mix that I always have on hand, but you could use any seasoned salt or even chili or cayenne powder. Dust after frying so the spices stay on the shells.
Some of our favorite toppings are fresh sliced jalapeno, diced tomato, chopped lettuce, black olives, avocados, scallions, sour cream and a tiny bit of cheese for some, no cheese for others. All the classic taco toppings work here. Whatever you top yours with, make these soon! Depending on your topping and taco shell options, these are easily made vegan and gluten-free if needed. I hope they become a family favorite for you too.
Black Bean and Quinoa Tacos
- 1 ½ cups quinoa, cooked
- 1 sweet potato, medium size
- 1 Tbsp olive oil, can us avocado oil
- Salt and freshly ground black pepper, to taste
- 1 yellow onion, medium size and diced
- 3 cloves garlic, finely minced
- 1 cup water
- 1- 14.5 oz. can diced tomatoes with green chilis, undrained
- 1 ½ tsp chili powder
- 1 tsp ground cumin
- ½ tsp paprika
- ¼ tsp cayenne pepper, or to taste
- ¼ tsp ground coriander
- 1- 15 oz. can black beans, drained and rinsed
- Juice of 1 lime
- Serve with corn or flour tortillas
Suggested toppings include but not limited to:
- Chopped lettuce,diced tomatoes, diced jalapenos, sliced avocados, black olives, diced scallions, cheddar or Monterey Jack cheese, sour cream or plain yogurt.
- hot sauce
- Preheat oven to 400F degrees. Cook quinoa according to package directions. Meanwhile, peel and dice the sweet potato into 1-inch cubes. Drizzle with 1 tablespoon of olive or avocado oil and toss to cover. Sprinkle with salt and pepper to taste. Bake approximately 20 minutes, until crisp-tender and blackened in some places. Remove from oven and set aside.
- While the sweet potato is roasting, heat olive or avocado oil in a large non-stick skillet over medium high heat. Once hot, add the diced onion and sauté until the onion begins to carmalize a little, about 5 minutes. Add in 3 minced cloves of garlic and sauté 30 seconds longer. Stir in 1 cup of water, 14.5 oz of undrained diced tomatoes, the 1 ½ cups of cooked quinoa, 1 ½ teaspoons of chili powder, 1 teaspoon of cumin, ½ teaspoon of paprika, ¼ teaspoon of cayenne, ¼ teaspoon of coriander and season with salt and pepper to taste. Bring mixture to a boil, then reduce heat, cover saucepan with lid and simmer about 15 minutes, until water has evaporated.
- Stir in sweet potato and the 15 oz can of drained and rinsed black beans. cook until heated through, 3-4 minutes, stirring occasionally. Squeeze lime juice over mixture. Serve warm over tortillas with desired toppings.
Recipe adapted from Cooking Classy.