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These Black Bean Quinoa Tacos are a one-skillet dinner that are high in fiber & protein. Served with a dairy-free cilantro yogurt sauce | ThisSavoryVegan.com #thissavoryvegan #vegantacos #quinoatacos

Black Bean Quinoa Tacos

Servings: 12 tacos
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
These Black Bean Quinoa Tacos are a one-skillet dinner that are high in fiber & protein. Served with a dairy-free cilantro yogurt sauce!
5 from 7 ratings
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Ingredients

FOR THE QUINOA AND BEANS

  • 2 tablespoons oil
  • 1/2 red onion diced
  • 1 jalapeño diced
  • 3/4 cup quinoa dry
  • 1 15-ounce can black beans drained and rinsed
  • 2 tablespoons taco seasoning
  • 1 1/2 cups broth or water

FOR THE YOGURT DRESSING

  • 4 ounces non-dairy yogurt plain, I used Kite Hill
  • 1/4 cup olive oil
  • 2 green onions roughly chopped
  • 1/2 bunch cilantro roughly chopped
  • 2 cloves garlic peeled
  • 2 limes juiced
  • salt to taste

FOR THE TACOS

  • 12 tortillas I used flour
  • 1/2 head green cabbage shredded
  • 2 avocados sliced
  • radishes sliced
  • pickled onions
  • cilantro
  • lime wedges

Equipment

Instructions
 

  • Heat the oil in a skillet over medium heat. Add the onion and jalapeño and cook for 2-3 minutes, or until slightly tender. Rinse the quinoa and add to the skillet with the black beans, taco seasoning and broth. Stir and bring to a boil. Cover, lower the heat and simmer for 20 minutes.*
  • Meanwhile, add all of the dressing ingredients to a food processor or blender and blend until smooth. Taste and adjust seasonings as needed. Set aside.
  • Heat the tortillas and assemble the tacos. Layer each tortilla with shredded cabbage, quinoa/beans, avocado, radish slices & pickled onions. Drizzle with dressing and sprinkle on some extra cilantro. Serve with lime wedges on the side.

Video

Notes

*After 20 minutes, check to make sure the quinoa is cooked. If it is still crunchy and there isn't any liquid left, add a splash of water and simmer for a couple more minutes. 
Calories: 302kcal, Carbohydrates: 36g, Protein: 8g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.01g, Sodium: 402mg, Potassium: 463mg, Fiber: 8g, Sugar: 4g, Iron: 3mg
Cuisine: Mexican
Course: Main Course
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