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Quinoa Black Bean Tacos

Quinoa Black Bean Tacos

We make tacos in our house every Tuesday. Sometimes I would like to make them more! I love all sorts of tacos and was really quite pleased with the basic ground turkey tacos, but I started searching for other, healthier ways to eat tacos. I came across this recipe from DamnDelicious.net on Pinterest. I was skeptical, but excited to give these a try. I also was thinking this might be a tough sale on Matt, but he was pleasantly surprised and they quickly got added to our taco recipe rotation. Even Shafer was wanting to take a taste 😉

Taco Tuesday is a favorite night for all involved 😉

Quinoa Black Bean Tacos

Easy and healthy with lots of yummy taco flavor.  You won’t even think of them being vegetarian!

  • Author: Dawn
  • Cook Time: 30-40 minutes
  • Total Time: 37 minute
  • Category: tacos
  • Cuisine: Mexican


  • 1/2 cup uncooked quinoa
  • 1 10 oz can diced tomatoes with green chilies (I like to use Rotel!)
  • 1 1/2 cup low sodium vegetable broth, divided
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp paprika
  • 1/4 tsp cayenne (I like to add more!)
  • salt and pepper to taste
  • 1 can black beans, drained and rinsed
  • 1 cup frozen corn
  • juice of 1 lime
  • 2 TBL fresh cilantro leaves, chopped


1. Heat 1 cup of the vegetable broth to boiling in a small sauce pan and add the quinoa.  Reduce to a simmer, cover and cook until broth is absorbed, about 15 minutes.  Uncover and fluff with a fork.

2. Add the cooked quinoa to a large saute pan. Stir in diced tomatoes, remaining broth and dry spices.  Season with salt and pepper to taste, if needed.  Bring to a boil.  Reduce heat, cover and simmer until thickened, about 10-15 minutes.  This step is important because you want it to thicken so you don’t have runny tacos.

3. Stir in beans and corn until heated through.  Add lime juice and cilantro.

4. Serve on warmed corn tortillas.  Add chopped lettuce, avocado, greek yogurt, etc.  Enjoy!



I like to use the leftovers for lunch the next day.  I put some chopped lettuce in a container, add my toppings like avocado and a bit of cheese and then put the quinoa mixture in a small container so I can heat it up before adding it to my salad.  Super yum!

Keywords: vegetarian tacos


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