This is one of the cheapest and healthiest ways to eat vegan tacos! Using black beans and quinoa, this plant based taco recipe is perfect for your vegetarian or vegan diet. This taco recipe fits into any budget, and is so easy!
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Servings: 6servings
Author: Megan Byrd, RD
Cost: $6.06 or $1.01/serving
Ingredients
3/4cupdry quinoa
1.5cupsvegetable broth
1tbspolive or avocado oil
1/2 yellow oniondiced
1red or green bell pepperdiced
1jalapenominced
2tspsoy sauce
1canblack beansdrained, rinsed, and mashed
2clovesgarlicminced
1/2cupcanned petite diced tomatoes
14 oz cangreen chilies
2tspchili powder
1 tspcumin
1/2tsp paprika
12corn tortillas
Optional Toppings:
avocado
salsa
shredded lettuce
cilantro
vegan sour cream
fresh limes and lime juice
Instructions
Rinse quinoa under cold water in a fine mesh colander to remove any bitterness quinoa naturally has.
Pour dry quinoa and vegetable broth into a medium saucepan. Bring to a boil, then reduce heat to medium-low. Cook quinoa until all the liquid is absorbed (about 15 minutes).
While quinoa is cooking, heat oil on medium heat in a large pot or skillet.
Add onion, bell pepper, and jalapeno to the heated skillet. Saute for about 5 minutes, until the onions become translucent and the bell peppers soften.
Add soy sauce, mashed black beans, minced garlic, diced tomatoes, green chilies, chili powder, cumin, and paprika to the skillet. Saute for another 5 minutes.
By now, your quinoa should be fully cooked. Add the cooked quinoa straight to your skillet, and stir until well combined with the other ingredients.
Fill each tortilla with about 1/2 cup of quinoa mixture. Top with toppings and enjoy!