RECIPE: Quinoa Black Bean Tacos with Creamy Avocado Sauce

Nov 5th 2022

RECIPE: Quinoa Black Bean Tacos with Creamy Avocado Sauce

    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.

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    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


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.