Black Bean Quinoa Tacos

These Black Bean Quinoa Tacos are a one-skillet dinner that are high in fiber & protein. Served with a dairy-free cilantro yogurt sauce!

Course Main Course

Cuisine Mexican

Keyword beans, black beans, dinner, healthy dinner, mexican, quick dinner, quinoa, tacos, weeknight dinner

Prep Time 10

Cook Time 20

Total Time 30

Servings tacos

Calories 302

Equipment

food processor

Ingredients

FOR THE QUINOA AND BEANS

2 tablespoons oil
1/2 red onion diced
1 jalapeño diced
3/4 cup quinoa dry
1 15-ounce can black beans drained and rinsed
2 tablespoons taco seasoning
1 1/2 cups broth or water

FOR THE YOGURT DRESSING

4 ounces non-dairy yogurt plain, I used Kite Hill
1/4 cup olive oil
2 green onions roughly chopped
1/2 bunch cilantro roughly chopped
2 cloves garlic peeled
2 limes juiced
salt to taste

FOR THE TACOS

12 tortillas I used flour
1/2 head green cabbage shredded
2 avocados sliced
radishes sliced
pickled onions
cilantro
lime wedges

Instructions

Heat the oil in a skillet over medium heat. Add the onion and jalapeño and cook for 2-3 minutes, or until slightly tender. Rinse the quinoa and add to the skillet with the black beans, taco seasoning and broth. Stir and bring to a boil. Cover, lower the heat and simmer for 20 minutes.*
Meanwhile, add all of the dressing ingredients to a food processor or blender and blend until smooth. Taste and adjust seasonings as needed. Set aside.
Heat the tortillas and assemble the tacos. Layer each tortilla with shredded cabbage, quinoa/beans, avocado, radish slices & pickled onions. Drizzle with dressing and sprinkle on some extra cilantro. Serve with lime wedges on the side.

Video

Notes

*After 20 minutes, check to make sure the quinoa is cooked. If it is still crunchy and there isn't any liquid left, add a splash of water and simmer for a couple more minutes.

Nutrition

Calories: 302kcal | Carbohydrates: 36g | Protein: 8g | Fat: 15g