• Amanda Caballero

Black Beans Quinoa Vegan Tacos

Black Bean & Quinoa Tacos with cilantro lime crema, it's the plant-based taco recipe everyone loves for Taco Tuesdays! This black bean taco recipe is so simple and easy to make you need: pantry staples, skillet and 30 minutes to prep tacos for you to enjoy!


Prep Time: 10 minutes

Cook Time: 20 minutes

Total Minutes: 30 minutes

Serves: 4


1 tablespoon olive oil

1/2 small yellow onion, diced

2 cloves garlic, minced

1 1/2 teaspoons chili powder

1 1/2 teaspoons paprika

1 cup quinoa

1 1/2 cup low-sodium vegetable stock (or water)1

14-ounce can Black Beans, drained & rinsed

1 lime, juiced

sea salt & ground black pepper, to season

for the adobo sauce:

1 tomato

1 chipotle pepper in adobo sauce, can

1/2 small yellow onion

2 tablespoons olive oil

sea salt, to season

for serving: charred corn tortillas or Siete Foods almond flour tortillas, sliced avocado, cilantro lime crema (below), chopped cilantro, salsa of choice, lime wedges, etc.

for the cilantro lime crema: 

1 cup Greek yogurt (or sour cream, or your favorite dairy-free alternative)

1/2 cup roughly chopped cilantro

2 limes, zested & juiced

1 clove garlic

sea salt, to season

2 tablespoons water


1. Prep adobo sauce: using the skillet sweat the onion, tomato with olive oil and sea salt. Stirring occasionally, until translucent and fragrant, about 4 minutes. Add, tomato, onion, adobo pepper and olive oil and blend well.

2. Cook quinoa: Add the olive oil to a medium skillet over medium heat. Once hot, add the onion. Season with sea salt. Cook, stirring occasionally, until the onion is translucent & fragrant, about 3-4 minutes.  Stir the garlic into the skillet. Cook just until fragrant, about 30 seconds. Add in the spices (chili powder and paprika). Stir to coat the onion & garlic. Cook for 1-2 minutes more, until very fragrant. 

Add the quinoa to the skillet, stirring to combine with the onion mixture. Let the quinoa toast for about 1 minute before adding in the vegetable broth and adobo sauce. Increase heat to high and bring the mixture to a boil.

Once boiling, add in the black beans. Cover the skillet and simmer over low heat for 15 minutes. Once the quinoa cooked, remove the skillet from the heat – but let it stand covered for 5 minutes. After 5 minutes, remove the lid. Squeeze the lime juice over top and fluff the mixture with a fork.

3.Prep the cilantro lime crema: Meanwhile, the quinoa cooks, prep the cilantro lime crema. Add all listed cilantro lime crema ingredients to a blender. ( I use my nutri ninja to blend, easier to clean) Blend to combine, adding a tablespoon or two of water as needed to reach your desired consistency. Set aside, you can transfer leftovers to an airtight container and store in the refrigerator for up to 1 week. 

4. Assemble and serve: Add some of the quinoa & black bean mixture to a tortilla with sliced avocado. Top with a drizzle of cilantro lime crema. Finish with some chopped cilantro, fresh lime juice and any salsa you like. Enjoy!

Lots of love,


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