black bean tacos

<p>Meet your new favorite vegetarian quinoa &amp; black bean tacos recipe! These tacos are completely vegetarian (&amp; easily vegan). A 30-minute dinner made entirely with pantry ingredients in one skillet - perfect for meatless Monday and Taco Tuesday!</p>

Quinoa &amp; Black Bean Tacos (with Cilantro Lime Crema!)

olive oil

yellow onion, diced

garlic,

chili powder

cumin

paprika (or smoked paprika)

tomato paste

dry Simply Nature Organic Quinoa

low-sodium vegetable stock (or water)

Simply Nature Organic Black Beans, drained & rinsed

lime, juiced

salt black pepper, to season

corn

Greek yogurt (or sour cream,

cilantro

limes, zested & juiced

garlic

Kosher salt

water,

Sweat the onion: 

Add the olive oil to a medium skillet (with lid) over medium heat. Once hot, add the onion. Season with 1 teaspoon Kosher salt. Cook, stirring occasionally, until the onion is translucent &amp; fragrant, about 3-4 minutes. 

Toast the aromatics

Stir the garlic into the skillet. Cook just until fragrant, about 30 seconds. Add in the spices (chili powder, cumin, paprika) &amp; tomato paste. Stir to coat the onion &amp; garlic. Cook for 1-2 minutes more, until very fragrant. 

Cook the quinoa: 

Add the quinoa to the skillet, stirring to combine with the onion mixture. Let the quinoa toast for about 1 minute before adding in the vegetable broth. Increase heat to high and bring the mixture to a boil. Once boiling, add in the black beans. Cover the skillet and simmer over low heat for 15 minutes. Once the quinoa cooked, remove the skillet from the heat &#8211; but let it stand covered for 5 minutes. After 5 minutes, remove the lid. Squeeze the lime juice over top and fluff the mixture with a fork. Set aside for taco assembly.

Prep the cilantro lime crema: 

Meanwhile, as the quinoa simmers, prep the cilantro lime crema. Add all listed cilantro lime crema ingredients to a food processor or blender. Blend to combine, adding a tablespoon or two of water as needed to reach your desired consistency. Set aside, or transfer to an airtight container &amp; store in the refrigerator for up to 1 week. 

Assemble &amp; serve: 

Add some of the quinoa &amp; black bean mixture to a tortilla with sliced avocado. Top with a drizzle of cilantro lime crema. Finish with some chopped cilantro, a spritz of fresh lime juice, &amp; any salsas or toppings your taco-lovin&#8217; heart desires. Enjoy! 

SO flavorful and easy to make that you’ll forget you’re not eating meat!

This is an absolute FAVORITE in our house. I have shared this recipe with so many people. My husband’s comment was “I wouldn’t have know it wasn’t meat if you didn’t tell me!”  We love the sauce, but it’s also great dressed however you would do normal ground beef tacos.

This was a delicious surprise! Of course it looked great but I have tried a lot of recipes that I’ve found on Pinterest that did not perform lol This will now be a new staple at our house AND the Crema was even tastier the next day. Cheers to this super tasty, quick and easy recipe. Moving forward we will be trying other recipes that you’ve posted! Cheers

This taco "meat" is so easy and delicious! I was just wondering if it can be saved in the freezer too? It's just my husband and I so this recipe made A LOT of food for just the two of us :)

This is my favorite “I don’t want to cook, but I need to cook” dinner. So easy, fast, and delicious. Also, the first vegetarian taco that wasn’t good “for a vegetarian taco.” Straight up delicious without the qualifier and a new addition to my weekly meal plans.

So delicious thank you for this recipe! I’ve recently became a vegetarian and have been missing taco flavors and this hit the spot! I had all the ingredients already like you said except I was missing the lime so I had to leave it out. But I didn’t miss it because it was so yummy regardless!

https://content.jwplatform.com/videos/hgVh7MSU.mp4

Quinoa & Black Bean Tacos (with Cilantro Lime Crema!) - meet your new favorite vegetarian quinoa & black bean tacos recipe! A vegetarian (& vegan-friendly) 30-minute skillet dinner, made entirely with pantry staples! Meatless Monday meets Taco Tuesday, this recipe couldn't be easier. #vegetariantacos #blackbeantacos #tacotuesday #vegantacos

Vegetarian Quinoa Black Bean Tacos

Crispy corn tortillas surround a soft, perfectly-seasoned black bean filling. These tacos are super easy to make and taste even better with a drizzle of avocado cream sauce.

Crispy Black Bean Tacos

½ medium white onion, diced (0.14)

garlic, minced (0.12)

tsp cumin (0.02)

½ tsp paprika (0.02)

Salt & pepper

black beans (0.32)

cheese

tortillas

Avocado cream sauce

Heat 1 tbsp of olive oil in a large skillet over medium-low. Add in the onion and sauté for 3-4 minutes until turning translucent. Add in the minced garlic and cook for another 1-2 minutes.

Season with cumin, paprika, salt, and pepper to taste, then remove from heat. Add the cooked black beans to a large mixing bowl and roughly mash them. Stir in the onion mixture and combine well.

Filling

Once the filling is mixed together, add about ½ - 1 more tbsp of oil into the skillet and turn it to medium heat. Add 1-2 corn tortillas in a single layer and cook on the first side for about 10 seconds (the amount of tortillas you can cook at a time will depend on your pan).

Then, scoop about 3-4 tbsp of bean mixture onto one half of each tortilla. You can also add some grated vegan cheese on top if you want. Using a spatula, fold the tortillas in half and press down to shape the tacos. Cook on each side until golden brown, about 1-3 minutes.

Continue cooking the tacos following this process until all the bean mixture is gone. Make sure to top up the oil as your pan dries out.

Serve these black bean tacos warm with a side of vegan avocado cream sauce!

Tacos

Vegetarian Black Bean Tacos served in crunchy corn shells and filled with classic taco toppings are so good that you definitely won’t miss the meat.

Vegetarian Black Bean Tacos

onion

garlic (minced)

black beans

¼ teaspoon smoked paprika

cayenne pepper

salt

black pepper (to taste)

water

hard corn taco shells (I like Old El Paso Stand ‘n Stuff)

Hass avocado (from 1 small)

lime

kosher salt

cheddar cheese

plum tomato (diced)

romaine lettuce

Preheat oven according to taco shell package directions.  Lay taco shells on a sheet pan in an even layer. When hot, bake shells for 6-7 minutes.

Meanwhile, heat a large skillet over medium heat.  Add the canola oil, swirl to cover pan then add the onion and sauté 2-3 minutes until onions have softened and become translucent.

Add the garlic and sauté 30 seconds more. Add the beans, spices, tomato paste and water and mix until combined.

Cook about 3 minutes to allow flavors to meld and beans to heat through.

In a small bowl, mash avocado with a fork until smooth.  Add lime juice, salt and pepper.

Place taco shells on a flat surface.  Layer each shell with 1/8 of the bean mixture, then the cheese, mashed avocado, tomatoes and lettuce.  Serve immediately.

To assemble tacos:

Vegetarian Black Bean Tacos served in crunchy corn shells and filled with classic taco toppings are so good that you definitely won’t miss the meat!

9BP 11G SP • 367 Calories
https://www.skinnytaste.com/black-bean-tacos/

Vegetarian Crunchy Black Bean Tacos

Vegan Tacos with black beans are simple, delicious and perfect for a quick and easy vegan weeknight dinner! Keep them simple or load them up with all the toppings!

BLACK BEAN TACOS

onion,

jalapeno, seeds removed and diced, optioanal

oregano

garlic powder

salt,

(15 ounces) black beans,

corn or flour tortillas, warmed

romain

Pico de Gallo, Corn Salsa, and/or Mango Salsa

avocado, sliced

chopped cilantro

lime wedges

vegan cheese (my favorite is Miyoko’s Mozz, crumbled)

Black Beans

In a medium pot, warm oil over medium heat, add the onions and saute for 5 minutes. Add the jalapeno, cumin, oregano, garlic powder and pinch of salt, cook for 30 seconds to 1 minute, until nice and fragrant. Add the beans, and 1/4 cup of water, cover, reduce heat to low and simmer for 5 &#8211; 8 minutes. Remove from heat, smash at least 1/2 of the beans, using the back of a slotted spoon or fork. Add the remaining water as needed for desired consistency. If you add too much water, the beans will thicken upon standing. Taste for flavor adding more salt as needed.

Warm the tortillas

 I love to warm my tortillas over a medium-low flame of the stovetop burner, flipping them often until they are lightly charred around the edges.

Assemble

Lay the tortilla on a flat surface, top with 1/4 cup of the beans, small handful of leafy greens, pico de gallo and/or corn salsa, sliced avocado, and crumbled cheese (optional). Add a sprinkle of salt and squeeze of lime overtop.

Makes about 10 tacos, 2 tacos per serving.

Store in the refrigerator or freezer

Keep leftover black beans in the refrigerator 4 &#8211; 5 days, stored in covered containers. For longer storage, keep in the freezer for 2 &#8211; 3 months in freezer safe containers. Let thaw before reheating.

To Reheat

Warm the beans on the stove over low, stirring occasionally, until warmed through. Alternately, place them in the microwave for 30 second intervals, stirring each time, until warmed.

These Instant Pot Black Beans made from scratch using dried beans would be great too!

For creaminess, try adding a dollop of Vegan Sour Cream or Sriracha Cashew Cream.

NOTES:

Vegan tacos, made with corn or flour tortillas, black beans, corn, avocado, and vegan sour cream, among other simple ingredients. Super healthy and filling.

Vegan Tacos

tbsp extra virgin olive oil (optional)

tbsp cumin

tsp black pepper

red pepper flakes (optional)

corn tortillas

corn kernels (70 g), canned or cooked

avocado, cubed

Lime juice

sour cream (optional)

tbsp fresh cilantro, finely chopped

Heat the oil in a skillet, add the beans and the spices (cumin, oregano, garlic powder, salt, pepper, and red pepper flakes), stir and cook over medium-high heat for about 3-5 minutes or until the beans are hot, stirring occasionally. Set aside. If you don&#8217;t want to use oil, just add some water or vegetable stock.

Heat the tortillas according to package directions. I usually heat them in a skillet until they&#8217;re hot.

To assemble the tacos, just grab a tortilla and add some black beans first, then the corn kernels, avocado cubes, chopped onion, some lemon juice to taste, vegan sour cream and finally, some fresh cilantro. Repeat this process with all the remaining tortillas.

Best when fresh, you can keep all the ingredients in the fridge separately. The black bean mixture lasts 4-5 days in the fridge if you keep it in an airtight container.

Thank you so much for this! I am 12 years old, and the only vegan in my family. I am just getting into being vegan, so it is taking me some time. My family was having taco night with meat, and so I just ate mine with beans, and got some ideas for toppings off of here.

https://content.jwplatform.com/videos/Q64VAtpl.mp4

These are the fastest, easiest tacos! Canned black beans are briefly simmered with salsa, spices and garlic then layered over tortillas and finished with a bright lime crema and your favorite toppings. It's a vegetarian recipe everyone will love!Makes about 8 tacos.

Black Bean Tacos {with Avocado Cilantro Lime Crema}

(14.5 oz) cans black beans,

store-bought refrigerated tomato salsa*

tsp chili powder

tsp cumin

Salt and black pepper

avocado

plain Greek yogurt

cilantro**

Tbsp lime juice, (or more to taste)

garlic, (pressed through a garlic crusher)

(6-inch) yellow corn tortillas,*** (warmed)

Shredded romaine lettuce, shredded Mexican blend cheese, diced tomatoes

In a medium saucepan combine black beans, salsa, chili powder and cumin. Simmer mixture for about 5 -10 minutes, stirring occasionally. Slightly mash beans if desired.

Meanwhile in a food processor pulse together avocado, Greek yogurt, cilantro, lime juice and garlic until cilantro is finely minced. Season with salt and pepper to taste (if you want the sauce thinner you can add in 1 Tbsp water).

To assemble tacos, on each tortilla layer black bean mixture, avocado cilantro lime crema, lettuce, cheese and tomatoes. Serve immediately.

Three cheers for summertime eating! Smoky black beans, sautéed with kale and garlic and spices, tucked into charred corn tortillas, and topped with the best feisty, punchy green sauce - Aji Verde! 

Smoky Beans and Greens Tacos with Aji Verde

kale (no stems, please)

enchilada sauce (I like this one)

chipotle pepper,

tablespoons olive oil

cup mayonnaise

ounces of queso fresco (optional)

pepper,

1 bunch cilantro

juice of 1 lime

of salt (to taste)

sweet corn,

anything else you

Make the aji verde

Blend aji verde sauce ingredients together until smooth.

Make the aji verde: Blend aji verde sauce ingredients together until smooth.

Smoky Beans and Greens Tacos Step 1

Cook the beans and greens

 Heat the olive oil in a skillet over medium high heat. Add kale; sauté for 4-5 minutes until soft. Add beans, enchilada sauce, and chipotle. Season with salt. Simmer until the kale is very well-cooked and everything has taken on a roasty-tomato-chipotle kind of of vibe.

Cook the beans and greens: Heat the olive oil in a skillet over medium high heat. Add kale; sauté for 4-5 minutes until soft. Add beans, enchilada sauce, and chipotle. Season with salt. Simmer until the kale is very well-cooked and everything has taken on a roasty-tomato-chipotle kind of of vibe.

Smoky Beans and Greens Tacos Step 2

Serve

Fill each tortilla with beans and greens, corn, and a heavy drizzle of aji verde sauce. Top with whatever else makes your heart happy. Mwah. So good.

Serve: Fill each tortilla with beans and greens, corn, and a heavy drizzle of aji verde sauce. Top with whatever else makes your heart happy. Mwah. So good.

Smoky Beans and Greens Tacos Step 3

Tasty, super easy, and nutritious. I used a store-bought cilantro-lime ranch dressing instead of the sauce which made this super quick. I used canned corn but I expect it's even better with fresh corn.

I made this tonight &amp; it was superb! I used your enchilada sauce recipe, some chipotle powder, and our home grown kale! I’m so excited I have leftovers!

AMAZING! I wasn’t too sure about this recipe because I don’t like kale but it’s honestly so good! Highly recommend! Also several items are covered by WIC in our state, which is important for our family meals. Thank you!!

We enjoyed it!  The aji verde sauce is dang delicious.

Ok! I’ve been waiting two weeks to make this recipe (smoky beans and kale tacos) and did it tonight. And it was worth it. Though there are several moving parts that take a bit of work the final product was better than I had hoped, and I’d hoped a lot! Love the bit of smoky from the chipotle. The hard part was rubbing the kale :-). The flavors were great together and my wife, who doesn’t like cilantro (the soap thing) ate it and loved the tacos. We ate it all!  Leftover enchilada sauce for later in the week. Thanks for this one. It’s a keeper.

https://content.jwplatform.com/videos/g8MkZ1OY.mp4

Three cheers for summertime eating! Smoky black beans, sautéed with kale and garlic and spices, tucked into charred corn tortillas, and topped with the best feisty, punchy green sauce – Aji Verde! 

This quick and easy taco recipe is great for a lunch when you have little time or when you want something simple and delicious. Get creative with toppings to make a unique flavor profile. Loaded with protein you won’t feel deprived with this flavor packed dish.

Vegan Black Bean Tacos with Avocado Cream

tomatoes

sea salt and pepper (to taste)

red onion (diced)

tomatoes (diced)

romaine lettuce (diced

hot sauce

plain non-dairy yogurt (unsweetened)

cilantro (you can include some of the stems)

lime juice (1/2-1 medium lime)

garlic (rough cut)

Heat the black beans with the cumin, chili powder, and fire-roasted tomatoes in a saucepan for several minutes until heated through. You can mash a few of them with the back of your spoon if you wish. Salt and pepper to taste.

For the avocado cream, add the avocado, yogurt, cilantro, lime juice, cumin and garlic to a food processor and process until the cilantro is finely minced. To thin the sauce add 1-2 tablespoons water. This will help to spread it over the tacos. Add salt and pepper to taste.

For soft tacos, wrap the corn tortillas in foil and heat in a 300° oven for a few minutes or wrap them in a damp paper towel and microwave until they are softened. If you prefer, put them into a toaster oven and toast until your desired crispness.

To prepare the tacos, place about 1/4 cup of the black beans into each taco shell. Top with avocado cream, diced tomatoes, red onion, lettuce, and hot sauce.

This easy Black Bean Tacos recipe is an easy weeknight meal will satisfy all your taco cravings! Only 7 minutes of cooking required!

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