Quinoa Black Bean Tacos with Avocado Sauce Recipe

Quinoa Black Bean Tacos with Avocado Sauce Recipe

How To Make Quinoa Black Bean Tacos with Avocado Sauce Recipe

Enjoy a simple yet flavorful weeknight dinner with these quinoa and black bean tacos with dairy-free avocado crema. They’re vegan and gluten-free too.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes



  • 1Tbsp.olive oil
  • 1cupred onionchopped
  • 2garlic clovespressed or minced
  • 3Tbsptomato paste
  • 1tspground cumin
  • ½tspground chili powder
  • ½cup quinoa
  • 1cupvegetable broth or water
  • 1 canblack beans
  • ½ tspsaltto taste
  • black pepperfreshly ground, to taste
  • 1avocadosliced into long strips
  • 2limesjuiced
  • 1jalapeño
  • 1fresh cilantro
  • ¼tspsalt
  • 8smallround corn tortillas certified gluten-free if necessary
  • 1 ½ cups romaine lettuce

Optional garnishes:

  • jalapeños pickled or radishes
  • feta cheesecrumbled


  1. To make the filling, warm the olive oil in a medium-sized pot over medium heat. Sauté the onion and garlic with a dash of salt for 4 to 5 minutes, until the onions are softened and turning translucent.

  2. Add the tomato paste, cumin, and chili powder and sauté for another minute, stirring constantly.

  3. Add the rinsed quinoa and 1 cup broth or water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes.

  4. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess liquid, and fluff the quinoa with a fork.

  5. 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.

  6. To make the avocado sauce: Simply combine the ingredients as listed in a food processor or blender. Blend well and season with salt, to taste.

  7. 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.

  8. To assemble the tacos, spread quinoa and black bean filling down the center of the tortilla, then top with a generous drizzle of avocado crema, a handful of chopped romaine, and any additional garnishes you’d like to add. Eat up!


  • Calories: 815.50kcal
  • Fat: 19.18g
  • Saturated Fat: 2.50g
  • Monounsaturated Fat: 8.06g
  • Polyunsaturated Fat: 7.25g
  • Carbohydrates: 136.96g
  • Fiber: 19.97g
  • Sugar: 3.89g
  • Protein: 28.54g
  • Sodium: 903.06mg
  • Calcium: 164.02mg
  • Potassium: 1530.74mg
  • Iron: 10.12mg
  • Vitamin A: 262.58µg
  • Vitamin C: 19.00mg
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