Black Bean Quinoa Tacos
So I’m not a huge new-years resolution person, but I decided that setting some food-related ones seemed doable. One of those goals was to make make more meatless meals, and I’m happy to have landed on this recipe only a few weeks into January! Not only are these tacos vegetarian, but also gluten free. They’re filled with seasoned black beans and quinoa, and are baked in a crunchy corn tortilla, topped with my addicting Jalapeño Lime Ranch that you don’t want to skip!
The filling makes about 1 dozen tacos, and if that seems like a lot, I know from first-hand experience that these make great leftovers for lunch 👍🏻
Hopefully you enjoy this flavorful, filling, AND healthy meal as much as I do!
Black Bean Quinoa Tacos
- 2 3/4 cups of Water
- 3/4 cup uncooked Quinoa
- 1 15oz can of Black Beans (drained)
- 1/3 cup Lime Juice
- 1 1/2 Tbsp Taco Seasoning
- 2 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Ground Cumin
- 1 1/2 tsp Chile Powder (optional)
- 12-15 Corn Tortillas
- Shredded mexican blend or Cheddar cheese
- Lime Wedges (optional)
Jalapeño Lime Ranch
- 1 cup plain Yogurt or sour cream
- 1/3 cup Buttermilk
- 3-5 tablespoon canned diced jalapeño (depending on your spice tolerance)
- 1 Tbsp Ranch Seasoning
- Salt and Pepper to taste
- 1 Ripe Avocado
- 1/4 cup Lime juice
- Preheat your oven to 400 degrees. In a large skillet with a lid, add in the 2 3/4 cups Water, 3/4 cup uncooked Quinoa, the can of drained Black Beans, 1/3 cup of Lime Juice, 1 1/2 Tbsp Taco Seasoning, 2 tsp Onion Powder, 1 tsp Garlic Powder, 1 tsp Cumin, and the optional 1 1/2 tsp Chile Powder. Mix together, then bring to a boil. When it starts boiling, turn the temperature down to a medium low and cover it, stirring occasionally. Let it simmer until the quinoa is cooked and tender. Add more water if needed.
- Meanwhile, prepare your tortillas by placing them on a baking sheet, and generously coat each side with cooking spray.
- Place them flat on the tray and bake for 5 minutes. This will make them pliable and less prone to cracking when folded Immediately after taking them out of the oven, sprinkle the cheese on one half them, and place the desired amount of filling on that side. Sprinkle more cheese on the other side, then gently press down the tortilla to form a taco shape.
- Repeat with the remaining tortillas and filling (you'll probably have to work in batches for this), and bake for 12-15 more minutes- just flip halfway through. Bake until you can see the tortillas start to brown. Best served fresh, right out of the oven.
- For the Jalapeño Lime ranch, combine all of the ingredients - the 1/3 cup of Buttermilk, 1 cup plain yogurt or sour cream, 3-5 tablespoon canned diced jalapeño, 1 tbsp Ranch Seasoning Salt and pepper to taste, 1 Avocado, and 1/4 cup Lime Juice. Blend until creamy.