Mexican Black Bean and Quinoa Tacos

Quinoa Tacos 2

We simply LOVE Taco Tuesday at our house! Now, I try to make different versions of tacos each week BUT this recipe gets requested the most by my family. They LOVE these black bean and quinoa tacos. In fact, I think they would be happy if we ate this every night of the week! The flavors are fresh and authentic in this dish. My boys get filled up with the fiber and protein provided by my beloved quinoa and black beans. It is so simple to put together too – dinner on the table in 30 minutes! Give this recipe a try and you may be having Taco Tuesday even on a Friday! (Had to throw in a Lego Movie line…)

Quinoa Tacos 4

1 medium yellow onion, chopped
2 cloves garlic, minced
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
dash – 1/4 teaspoon cayenne pepper (depends on how hot you want it!)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (15-ounce) can black beans, drained and rinsed
1/2 cup cilantro, chopped

Heat a pot with a lid over medium heat. Add the onions and saute for 4-5 minutes, stirring often. Pour in a little vegetable broth to prevent the onions from sticking. Add the garlic and stir for a minute or two until the garlic is fragrant, being careful not to burn the garlic.
Add the quinoa and cover with broth. Stir in cumin, cayenne pepper, salt and pepper. Bring the mixture to a boil. Cover, reduce heat and let simmer for 20 minutes.
Stir in the black beans. Cover and let the pot sit off the heat until the beans are heated through, about 10 minutes. Stir in the cilantro. Serve warm in a tortilla with all your favorite taco fixings!

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