These quinoa and black bean tacos with dairy-free avocado cream are a simple and delicious weeknight dinner! They’re vegan and gluten free, too.

Click HERE to order your monastery cookbook to get this recipe and so many others!



Ingredients: Taco

• 6 to 8 small, round corn tortillas
• Quinoa and black bean filling
• 1 Tbsp olive oil
• 1 cup chopped red onion
• 2 large garlic cloves, pressed or minced
• 3 Tbsp tomato paste
• 1 tsp ground cumin
• 1/2 tsp ground chili powder
• 1/2 cup uncooked quinoa, rinsed will in a fine-mesh colander
• 1 cup vegetable broth
• 1 (14 oz) can black beans
• 1/4 to 1/2 teaspoon salt, to taste
• Ground pepper, to taste

Ingredients: Avocado Sauce

• 1 large avocado, sliced into long strips
• 1 to 2 medium limes, juiced
• 1 medium jalapeño, deseeded, membranes removed and roughly chopped
• 1 handful fresh cilantro
• 1/4 tsp salt

Instructions: 

To make the filling:

1. warm the olive oil in a medium-sized pot over medium heat. 
2. Sauté the onion and garlic with a dash of salt for 4 to 5 minutes, until the onions are softened and turning translucent. 
3. Add the tomato paste, cumin and chili powder and sauté for another minute, stirring constantly. 
4. Add the rinsed quinoa and 1 cup broth or water. 
5. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. 
6. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. 
7. Uncover the pot, drain off any excess liquid and fluff the quinoa with a fork. 
8. Stir in the drained black beans and add salt and pepper, to taste. Cover and set aside for a couple of minutes to warm up the beans. 

To make the avocado sauce: 

1. Simply combine the ingredients as listed in a food processor or blender. Blend well and season with salt, to taste. 

To assemble the tacos:

1. In a large skillet over medium heat, warm the tortillas in a single layer, flipping halfway. Wrap the warmed tortillas with a lint-free tea towel until ready to serve. 
2. Spread quinoa and black bean filling down the center of the tortilla, then top with a generous drizzle of avocado cream, a handful of chopped romaine and any additional garnishes you’d like to add.

MAKE IT VEGAN/DAIRY FREE: Just don’t add cheese! 

Recipe yields about 6 hearty tacos.