I love preparing black bean tacos packed with pantry staples such as sautéed onions, garlic, quinoa, red bell pepper, and a blend of cumin, chili, and smoked paprika. This hearty mix of black beans and diced tomatoes, finished with vegan sour cream, cilantro and lime, offers a delightfully vibrant meal.

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I recently decided to experiment with a new twist on tacos and ended up with this amazing Black Bean Quinoa Tacos recipe that quickly became a favorite. I started by heating 1 tablespoon olive oil in a pan and sautéing 1 small yellow onion, diced, with 3 minced garlic cloves and 1 red bell pepper, diced.

Then I tossed in 1 cup quinoa, rinsed, along with 2 cups water or veggie broth and spices like 1 teaspoon ground cumin, 1 teaspoon chili powder and 1/2 teaspoon smoked paprika while seasoning with salt and pepper. I later stirred in a can of black beans and a can of diced tomatoes and even added a bit of corn kernels for extra texture.

After warming 8 corn tortillas, I topped them with the hearty mix and finished everything off with a drizzle of vegan sour cream mixed with fresh cilantro and a squeeze of lime juice giving it a zesty kick.

Why I Like this Recipe

1. I love how fast and simple it is to make. With only one skillet and about 30 minutes in total, I can whip up a filling dinner on a busy night without stressing too much.
2. I really like the way the toasted quinoa brings a nutty flavor that mixes so well with those bold spices like cumin, chili powder, and smoked paprika. It makes every bite feel special.
3. I’m a big fan of how the mix of black beans, diced tomatoes and corn gives a great variety in texture. It’s kinda soft and crunchy at the same time which I think is awesome.
4. I always look forward to that cool cilantro lime crema on top because it adds a fresh, tangy kick that balances out all the savory flavors.

Ingredients

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Quinoa: Great source of complete protein and fiber, really fills you up.
Black Beans: Rich in fiber and protein, they make you feel satisfied longer.
Red Bell Pepper: Sweet and crunchy veggie bursting with vitamin C for extra flavor.
Onion and Garlic: They add a robust aroma and helps with your digestion too.
Lime: Offers a zesty, tangy kick that brightens every bite made.
Vegan Sour Cream: Creamy alternative that gives a tangy finish without weighing you down.
Cilantro: Fresh herb that pops with flavor and aids in digestion naturally.

Ingredient Quantities

1 tablespoon olive oil

1 small yellow onion, diced

3 garlic cloves, minced

1 red bell pepper, diced

1 cup quinoa, rinsed

2 cups water or veggie broth

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

Salt and pepper, to taste

1 can (15 oz) black beans, drained and rinsed

1 can (14.5 oz) diced tomatoes

1/2 cup corn kernels (optional but awesome)

8 small corn tortillas

1/2 cup vegan sour cream

1/4 cup fresh cilantro, chopped

Juice of 1 lime

How to Make this

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1. Heat the olive oil in a large skillet over medium heat and add the diced yellow onion, minced garlic, and diced red bell pepper. Cook for about 3-5 minutes until they start to soften

2. Stir in the rinsed quinoa and let it toast for a minute or two so it kinda smells nutty

3. Pour in the water or veggie broth and mix in the ground cumin, chili powder, smoked paprika, salt and pepper. Bring it all to a simmer

4. Cover the skillet and let the quinoa cook for about 15 minutes until the liquid has been absorbed

5. Add the drained black beans, diced tomatoes, and corn kernels (if you’re using them) into the skillet and stir well. Cook for another 5 minutes

6. While the quinoa mixture is cooking, warm up the corn tortillas in another skillet or in the microwave

7. In a small bowl, mix the vegan sour cream with the chopped cilantro and lime juice to make your cilantro lime crema

8. Assemble the tacos by spooning a generous amount of the quinoa and bean mixture onto each tortilla

9. Drizzle the cilantro lime crema over the tacos for a cool, creamy kick

10. Serve hot with extra lime wedges on the side if you like a bit more zing Enjoy your meal!

Equipment Needed

1. One large skillet for sautéing the vegetables and cooking the quinoa
2. A second skillet or a microwave safe plate for warming the corn tortillas
3. A cutting board and a sharp knife for dicing the onion, red bell pepper, and mincing the garlic
4. Measuring cups and measuring spoons to get the right amounts of quinoa, water or veggie broth, and spices
5. A wooden spoon or spatula for stirring the ingredients in the skillet
6. A small bowl to mix the vegan sour cream with cilantro and lime juice
7. A can opener for the black beans and diced tomatoes

FAQ

Q: How do I make sure the quinoa doesn't get mushy?

A: Just cook it with the water or veggie broth on a medium heat, and don't overcook it. Give it a stir now and then so it cooks evenly.

Q: Can I leave out the corn if I don't like it?

A: Yes, you can skip the corn if you're not into it, though it does add a nice crunch and sweetness that many people enjoy.

Q: Is there a substitute for the black beans?

A: Sure, you can use pinto or kidney beans instead, but each type brings a slightly different flavor to the dish.

Q: How can I adjust the lime flavor in the cilantro lime crema?

A: If the lime is too tangy for you, start with half the lime juice and add more later if needed. Mix it well with the vegan sour cream and cilantro for a balanced taste.

Q: What is the best way to store leftovers?

A: Store any leftovers in an airtight container in the fridge for up to three days. When reheating, add just a splash of water to keep the quinoa from drying out.

Black Bean Quinoa Tacos + Cilantro Lime Crema {Vegan} Recipe Substitutions and Variations

If you don’t have olive oil, you can totally use avocado oil or even grapeseed oil instead.
You can sub a red onion for the small yellow onion if that’s all you got.
If quinoa isn’t available, try using brown rice or millet—it works pretty good in the recipe.
For vegan sour cream, you could whip up some cashew cream or use a bit of coconut cream as a substitute.
If corn tortillas are missing, flour tortillas or even lettuce wraps can be a neat alternative.

Pro Tips

1. Toast the quinoa a little longer until you really smell that nutty aroma, it really boosts the flavor and makes the dish way better
2. Using veggie broth instead of water isnt just for extra flavor its also a cool trick to keep the dish more savory
3. Make sure you warm your tortillas well, sometimes a quick heat up on a skillet makes them so much softer and easier to roll without tearing
4. Mix the vegan sour cream with the cilantro and lime jusst a little ahead of time so the flavors get a chance to blend, trust me, it makes a huge difference