Name: Quinoa Black Bean Tacos with Creamy Avocado Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
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; ½ teaspoon ground chili powder; ½ cup uncooked quinoa, rinsed well in a fine mesh colander; 1 cup vegetable broth or water; 1 (14 ounce) can black beans or 1 ½ cups cooked black beans, rinsed and drained; ¼ to ½ teaspoon salt, to taste; Freshly ground black pepper, to taste; 1 large avocado, sliced into long strips; 1 to 2 medium limes, juiced; 1 medium jalapeño, deseeded, membranes removed and roughly chopped; 1 handful fresh cilantro; ¼ teaspoon salt; 6 to 8 small, round corn tortillas (certified gluten-free if necessary); 1 ½ cups roughly chopped romaine lettuce, arugula or spring greens; Optional garnishes: pickled jalapeños or radishes, crumbled feta cheese

Quinoa Black Bean Tacos with Creamy Avocado Sauce

These quinoa and black bean tacos with dairy-free avocado crema are a simple and delicious weeknight dinner! They're vegan and gluten free, too. Recipe yields about 6 hearty tacos.

30 min total 10 min prep 20 min cook 6 505 cal

Instructions

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1 To make the filling, warm the olive oil in a medium-sized pot over medium heat. Sauté the onion and garlic with a dash of salt for 4 to 5 minutes, until the onions are softened and turning translucent. Add the tomato paste, cumin and chili powder and sauté for another minute, stirring constantly.
2 Add the rinsed quinoa and 1 cup broth. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess liquid and fluff the quinoa with a fork. Stir in the drained black beans and add salt and pepper, to taste. Cover and set aside for a couple of minutes to warm up the beans.
3 To make the avocado sauce: Simply combine the ingredients as listed in a food processor or blender, starting with the juice of 1 lime. Blend well. Season with salt, to taste, and add another tablespoon or 2 of lime juice if desired.
4 In a large skillet over medium heat, warm the tortillas in a single layer, flipping halfway. Wrap the warmed tortillas with a lint-free tea towel until ready to serve. To assemble the tacos, spread quinoa and black bean filling down the center of the tortilla, then top with a generous drizzle of avocado crema, a handful of chopped romaine and any additional garnishes you’d like to add. Eat up!