Black Bean Quinoa Tacos
A vibrant, healthy taco dish featuring a filling of black beans and quinoa, topped with a creamy cilantro lime cashew crema.
Ingredients
For the Tacos
- 1 cup quinoa a protein-packed grain that adds a delightful nutty flavor and fluffy texture.
- 1 can black beans drained and rinsed; they provide richness and earthy depth.
- 1 piece bell pepper diced; for sweetness and crunch.
- 1 small onion finely chopped; adds aromatic sweetness.
- 2 cloves garlic minced; elevates flavors with its robust warmth.
- 1 tsp cumin this spice gives the dish a cozy, earthy vibe.
- 1 tsp chili powder a hint of heat for those who love a little kick.
- Salt and pepper to taste, enhancing all the flavors.
- pieces Corn tortillas for holding all these delicious fillings.
For the Cilantro Lime Cashew Crema
- 1 cup cashews soaked; they create a creamy texture without dairy.
- 1 handful fresh cilantro for a vibrant, fresh flavor.
- Salt to taste to tie everything together.
Instructions
Cooking
- Rinse the quinoa under cold water. In a saucepan, combine quinoa and 2 cups of water. Bring to a boil, then reduce heat and simmer for about 15 minutes until water is absorbed and quinoa is fluffy.
- Heat a splash of oil in a skillet over medium heat. Add the chopped onion and bell pepper, and sauté until softened (about 5 minutes).
- Stir in the minced garlic, cumin, chili powder, and rinsed black beans. Cook until heated through, about 5 more minutes.
- In a blender, combine soaked cashews, lime juice, cilantro, and a pinch of salt. Blend until smooth and creamy, adding a little water if necessary to achieve the right consistency.
- Warm your corn tortillas in a dry skillet or microwave until pliable.
- Fill each tortilla with the quinoa-black bean mixture, drizzle with cilantro lime cashew crema, and top with additional toppings if desired.
Notes
You can easily swap quinoa for brown rice or couscous. Any type of bean will work in a pinch, and if you’re not a fan of cashews, try sunflower seeds for the crema.