Description
These Black Bean Quinoa Tacos are a flavorful and wholesome plant-based meal featuring a protein-rich quinoa and black bean filling, complemented by a creamy cashew sauce and fresh avocado slices for a satisfying taco experience.
Ingredients
Units
Scale
Main Ingredients
- 1 cup quinoa (any variety will work)
- 2 cups vegetable broth or water
- 1 can (15 oz) black beans (drained and rinsed)
- 1 cup corn (frozen or fresh)
- 1 whole red bell pepper (diced)
- 1 tsp cumin
- 1 tsp smoked paprika
- to taste tsp salt and pepper
- 8–10 pieces corn tortillas (or whole wheat for added nutrients)
- 1 whole avocado (sliced, optional for topping)
Cashew Cream
- 1 cup raw cashews (soaked in water for at least 2 hours)
- 1/4 cup fresh cilantro
- 1 whole lime (juiced)
- 1 clove garlic (minced)
- to taste tsp salt
Instructions
- Preparation of Quinoa. Rinse the quinoa in a fine-mesh strainer to remove any bitterness.
- Cooking Quinoa. In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, cover, and reduce to a simmer for about 15 minutes.
- Finishing Quinoa. Fluff with a fork and set aside once the liquid has been absorbed.
- Filling Preparation. In a large skillet, heat a splash of olive oil over medium heat.
- Sauté Vegetables. Add the diced red bell pepper and sauté for about 3-4 minutes until softened.
- Cook Filling. Stir in the corn, black beans, cumin, smoked paprika, salt, and pepper. Cook for another 5-7 minutes.
- Cashew Cream Preparation. Drain the soaked cashews and place them in a high-speed blender with cilantro, lime juice, garlic, and salt.
- Blend Cashew Cream. Blend until creamy and smooth, adding water if necessary.
- Taco Assembly. Warm the corn tortillas in a hot skillet for about 30 seconds on each side.
- Fill Tacos. Fill each tortilla with a scoop of the quinoa mixture, and top with sliced avocado and a drizzle of the cashew cream.
- Serving. Arrange the tacos on a platter and enjoy!
Notes
- Soak cashews in water for at least 2 hours to make the cashew cream smooth and creamy.
