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Black Bean and Quinoa Tacos

8 Comments

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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.

Black Bean Quinoa Tacos with toppings

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.

 

Black Bean and Quinoa Tacos with toppings

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.

side view of Black Bean and Quinoa Tacos

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5 from 4 votes

Black Bean and Quinoa Tacos

No one will miss the meat in these super flavorful meatless tacos. Use any color quinoa you have on hand and fill corn or flour tortillas or use to make the perfect taco salad.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 223
Author Good Dinner Mom

Ingredients 

  • 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

Instructions

  • 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 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 water, 14.5 oz undrained diced tomatoes, 1 ½ cups cooked quinoa, 1 ½ teaspoons chili powder, 1 teaspoon cumin, ½ teaspoon paprika, ¼ teaspoon cayenne, ¼ teaspoon 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 15 oz can 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.
Nutrition Facts
Black Bean and Quinoa Tacos
Amount Per Serving (1 g)
Calories 223 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Sodium 35mg2%
Potassium 421mg12%
Carbohydrates 38g13%
Fiber 5g21%
Sugar 2g2%
Protein 7g14%
Vitamin A 5602IU112%
Vitamin C 3mg4%
Calcium 45mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted from Cooking Classy.

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Published on May 30, 2014

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    Recipe Rating




  1. tamara says

    June 9, 2022 at 6:14 AM

    5 stars
    Easy week night recipe the whole family enjoyed! Always love your recipes!

    Reply
  2. thomas s says

    June 9, 2022 at 6:13 AM

    5 stars
    This dish was so good and definitely my new favorite taco recipe. Thanks for an easy dinner recipe.

    Reply
  3. sam p says

    March 15, 2022 at 6:01 AM

    5 stars
    These are the most delicious things of my life rn. Loved the quinoa addition!

    Reply
    • Sally Humeniuk says

      March 15, 2022 at 10:13 AM

      Wow, thanks, Sam!

      Reply
  4. brinn brown says

    March 15, 2022 at 5:59 AM

    5 stars
    I made these for my 2 sons who are big boys and both love meat so I made it to try thinking they wouldn’t like it. They both loved it!!!! I made spanish rice with it. I’m not a big meat eater and now I can cook something without meat that we all like. Thank you Sally!

    Reply
    • Sally Humeniuk says

      March 15, 2022 at 10:14 AM

      I love this, Brinn! Thanks for trying the recipe for your meat-lovers. 🙂

      Reply
  5. Anne|Craving Something Healthy says

    June 3, 2014 at 7:29 PM

    Yum! I could eat tacos (especially corn tortillas) every night! This is a great flavor combo. Thanks for sharing 🙂

    Reply
    • Sally says

      June 3, 2014 at 9:02 PM

      Anne, You’re welcome and I agree. I will never get tired of these! Thanks for commenting. 🙂

      Reply
About Sally - Good Dinner Mom.

About Good Dinner Mom

My name is Sally and I love to be in the kitchen. Making fresh, unique dishes is my way of showing love for family and friends and I hope that here you’ll find recipes of both healthy and indulgent dishes that will inspire you to cook more at home while sharing some love of your own. more about me

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