Quinoa Black Bean Tacos with Creamy Avocado Sauce

These quinoa and black bean tacos with avocado crema are a simple and delicious weeknight dinner! They're vegan and gluten free, too. Make some tonight!

Updated by Kathryne Taylor on October 22, 2024

76 Reviews
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Quinoa black bean tacos with avocado crema
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These quinoa tacos are inspired by some I ordered last week at my friend’s bachelorette party. I was sitting next to my college roommates, sipping my cocktail very slowly and feeling sappy about how grown-up we are now.

The waiter came by, and I ordered some quinoa tacos, hoping they would be hearty enough to fill me up. They were, fortunately, and they were so tasty that I had to recreate them at home right away.

quinoa black bean tacos ingredients

The quinoa and black bean filling takes cues from traditional ground beef fillings but offers lots of plant-based protein and fiber. I couldn’t resist topping it with a generous spread of creamy, tangy avocado sauce and some romaine lettuce for some requisite crunch. To make the flavors pop, add a few pickled jalapeños and/or crumbled feta cheese.

Perhaps the best part is that these tacos are ready in 30 minutes. I hope they are a new weeknight favorite for you, too!

avocado sauce and quinoa

quinoa taco filling

More Plant-Based Tacos to Try

How to make quinoa black bean tacos

Please let me know how your tacos turn out in the comments! I love hearing from you.

Quinoa black bean tacos, a healthy and delicious dinner!

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Quinoa Black Bean Tacos with Creamy Avocado Sauce

  • Author: Kathryne Taylor
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 6 tacos
  • Diet: Vegan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 76 reviews

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These quinoa and black bean tacos with dairy-free avocado crema are a simple and delicious weeknight dinner! They’re vegan and gluten free, too. Recipe yields about 6 hearty tacos.

Ingredients

Quinoa and black bean filling

  • 1 tablespoon olive oil
  • 1 cup chopped red onion
  • 2 large garlic cloves, pressed or minced
  • 3 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • ½ teaspoon ground chili powder
  • ½ cup uncooked quinoa, rinsed well in a fine mesh colander
  • 1 cup vegetable broth or water
  • 1 (14 ounce) can black beans or 1 ½ cups cooked black beans, rinsed and drained
  • ¼ to ½ teaspoon salt, to taste
  • Freshly ground black pepper, to taste

Avocado sauce

  • 1 large avocado, sliced into long strips
  • 1 to 2 medium limes, juiced
  • 1 medium jalapeño, deseeded, membranes removed and roughly chopped
  • 1 handful fresh cilantro
  • ¼ teaspoon salt

Everything else

  • 6 to 8 small, round corn tortillas (certified gluten-free if necessary)
  • 1 ½ cups roughly chopped romaine lettuce, arugula or spring greens
  • Optional garnishes: pickled jalapeños or radishes, crumbled feta cheese

Instructions

  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. Add the tomato paste, cumin and chili powder and sauté for another minute, stirring constantly.
  2. Add the rinsed quinoa and 1 cup broth. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. 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. 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.
  3. To make the avocado sauce: Simply combine the ingredients as listed in a food processor or blender, starting with the juice of 1 lime. Blend well. Season with salt, to taste, and add another tablespoon or 2 of lime juice if desired.
  4. 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. 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!

Notes

Recipe inspired by Picasso Cafe in Oklahoma City and adapted from my roasted cauliflower and lentil tacos and southwestern kale power salad.

Make it vegan/dairy free: Just don’t add cheese!

Make it gluten free: Be sure to use certified gluten-free corn tortillas.

Make it tomato free: Skip the tomato paste.

Storage suggestions: Store individual components separately. Press plastic wrap against the surface of the avocado sauce to prevent oxidation. Warm the tortillas and filling just before serving, then top with avocado sauce and chopped romaine.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

  • Category: Entree
  • Method: Stovetop
  • Cuisine: Mexican

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