Ingredients
For the Quinoa & Black Bean Filling
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, finely chopped or grated
- 1½ teaspoons chili powder
- 1½ teaspoons ground cumin
- 1½ teaspoons smoked paprika
- 2 tablespoons tomato paste
- 1 cup dry quinoa
- 2 cups low-sodium vegetable stock (or water)
- 1 (14-ounce) can black beans, drained and rinsed
- 1 lime, juiced
- Kosher salt and ground black pepper, to season
For Serving
- Charred corn tortillas
- Sliced avocado
- Chopped cilantro
- Salsa of choice
- Lime wedges
For the Cilantro Lime Cashew Crema
- 1 cup raw cashews
- 1 clove garlic
- 1 cup roughly chopped cilantro
- Optional: 1 small jalapeno, deseeded and roughly chopped
- 1 large lime, juiced (about 2 tablespoons)
- ½ lemon, juiced
- ¾ cup water
- Kosher salt and ground black pepper, to season
Instructions
- Sweat the onion: Heat olive oil in a medium skillet over medium heat. Add the diced onion and season with 1 teaspoon kosher salt. Cook, stirring occasionally, until the onion becomes translucent and fragrant, about 3–4 minutes.
- Toast the aromatics: Stir in the chopped garlic and cook briefly, about 30 seconds, until fragrant. Add chili powder, ground cumin, smoked paprika, and tomato paste. Stir well to coat the onions and garlic, cooking for 1–2 minutes until the spices become very fragrant.
- Cook the quinoa: Add the dry quinoa to the skillet, stirring to combine with the onion and spice mixture. Toast the quinoa for about 1 minute. Pour in the vegetable broth and increase heat to high to bring the mixture to a boil. Once boiling, stir in the drained black beans. Cover the skillet and reduce heat to low, simmering for 15 minutes until quinoa is cooked and liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. After resting, remove lid, squeeze lime juice over the mixture, and fluff with a fork.
- Prepare the cilantro lime cashew crema: While the quinoa is simmering, combine cashews, garlic, chopped cilantro, jalapeno (if using), lime juice, lemon juice, water, salt, and pepper in a food processor or blender. Blend until smooth, adding additional water by tablespoons if needed to reach desired creamy consistency. Set aside or refrigerate.
- Assemble and serve: Warm the tortillas and fill each with a generous scoop of the quinoa and black bean mixture. Add sliced avocado, drizzle with cilantro lime cashew crema, sprinkle chopped cilantro, and add a spritz of fresh lime juice. Serve with your favorite salsa and lime wedges. Enjoy your flavorful vegan tacos!
Notes
- For best results, rinse quinoa thoroughly before cooking to remove its natural bitterness.
- If you prefer, use water instead of vegetable stock to decrease sodium content.
- The cilantro lime cashew crema can be made up to a week in advance and stored in an airtight container in the refrigerator.
- Adjust the jalapeno quantity or omit it entirely to control the heat level of the crema.
- Char the corn tortillas on an open flame or skillet to add a subtle smoky flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican inspired
- Diet: Vegan
