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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 Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 6
Author: Good Dinner Mom


  • 1 1/2 cups cooked quinoa
  • 1 medium sweet potato
  • 1 Tbsp olive or avocado oil
  • 1 medium yellow onion diced
  • 3 cloves garlic finely minced
  • 1 cup water
  • 1 14.5 oz can diced tomatoes with green chilis, undrained
  • 1 1/2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1/4 cayenne pepper or to taste
  • 1/4 tsp ground coriander
  • Salt and freshly ground black pepper to taste
  • 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. Peel and dice sweet potato into 1-inch cubes. Drizzle with 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 sweet potato is roasting, heat olive or avocado oil in a large non-stick skillet over medium high heat. Once hot, add onion and saute until the onion begins to carmalize a little, about 5 minutes. Add in garlic and saute 30 seconds longer. Stir in water, diced tomatoes, cooked quinoa, chili powder, cumin, paprika, cayenne, 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 black beans and cook until heated through, 3-4 minutes, stirring occasionally. Squeeze lime juice over mixture. Serve warm over tortillas with desired toppings.