Quinoa Black Bean Tacos (Gluten Free)
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Quinoa Black Bean Tacos (Gluten Free) – increase your meatless meal repertoire with these tasty vegetarian tacos with black beans! Simple to make and high in protein, these Quinoa Tacos are versatile and totally delicious!
I set a goal for my blog in 2021 to include more meatless meals. Plant based options are certainly all the rage right now and I definitely see plenty of good reasons to reduce our intake of meat products. One being, it’s important to redefine the concept that meals should always begin with and center around meat. Also, reducing our meat consumption is typically easier on the budget and better for the environment, not to mention the nutritional benefits! Don’t get me wrong, meat isn’t going anywhere in my family’s diet – but I’ve made it my mission to amp up my vegetarian meal game, so this recipe for Quinoa Black Bean Tacos is one of many meatless meals coming your way!
Much to their surprise, my meat loving family devoured these Quinoa Tacos the first time I made them, even getting the double thumbs up from my taco connoisseur daughter. They are loaded with protein from the quinoa and beans and full of great taco flavor from my Homemade Taco Seasoning. With all the big flavor and plenty of delicious toppings, it’s hard to miss the meat! If you too are wanting to expand your meatless meal options, this is a great place to start!
How to Make Quinoa Taco Meat
To make vegetarian taco meat, begin by preparing the onion and green peppers and cooking them in a large skillet (one with a fitting lid.) Next add the quinoa, diced tomatoes, taco seasoning, and broth. Bring the mixture to a simmer, cover, and cook over low heat until the quinoa is done. Finally, stir in the black beans, and serve in tortillas or lettuce wraps with all your favorite taco toppings.
Variations on Quinoa Tacos
In my opinion, the black beans are a great addition, but they can be left out or swapped for other varieties like pinto beans.
Try canned diced tomatoes with green chilis or fire roasted tomatoes for an extra punch of flavor.
Stuff bell peppers with the quinoa black bean mixture, top with shredded cheese, and bake for a delicious take on Stuffed Peppers.
Skip the tortillas and make Quinoa Black Bean Taco Bowls by adding quinoa taco meat to a bowl and loading it up with your favorite toppings.
Frequently Asked Questions about Quinoa Black Bean Tacos
Can I freeze the Quinoa Taco Meat?
Yes, absolutely! Place cooled mixture in a freezer safe container or large ziploc, freeze, and thaw when ready to use. I love these containers for freezing portions.
Are Vegetarian Tacos Healthier?
Yes and No. Lean red meat, ground turkey, and ground chicken are excellent healthy choices for tacos. But if you are someone who needs to limit red meat for health reasons, then vegetarian tacos are certainly a healthier alternative. Quinoa and black beans are nutrient dense and high in protein, making them a great meat replacement.
What are the Nutritional Benefits of Quinoa?
Quinoa is a complete protein and high in essential amino acids, as well as other minerals like magnesium and iron.
Quinoa is high in fiber, with at least 5 grams of fiber per one cup serving.
Quinoa is gluten free, making it a great option for people with gluten intolerance or celiac disease.
Quinoa has a lower glycemic index, making is useful for controlling blood sugar. Keep in mind, though, that quinoa is not a low carb food!
Can I Make the Quinoa Taco Meat Ahead?
Sure. The quinoa black bean taco mixture keeps for several days in the refrigerator and makes great leftovers!
How to Serve Quinoa Black Bean Tacos?
There are so many ways to enjoy this recipe! Serve in a corn or flour tortilla, in a lettuce wrap, or in a bowl with all your favorite toppings. For toppings, I enjoy shredded lettuce, fresh tomatoes, cilantro, avocado, queso fresco (Mexican white cheese, also known as Cojita), olives, salsa, and sour cream to name a few!
Quinoa Black Bean Tacos (Gluten Free)
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 tablespoon avocado oil
- 3/4 cup quinoa, rinsed
- 15 ounce can petite diced tomatoes
- 1 cup low sodium vegetable broth, or water
- 2 tablespoons Homemade Taco Seasoning, see recipe below
- 15 ounces can low sodium black beans, drained and rinsed
- Warm the oil in a large skillet over medium high heat. Add onion and green pepper and cook until just tender, about 3 minutes.
- Add the quinoa, tomatoes, broth, and taco seasoning to the skillet. Stir to just combine and bring to a simmer.
- Cover and cook on low for 15-20 minutes, or until quinoa is cooked and liquid is absorbed.
- Stir in the black and beans. Taste and season with salt and pepper if desired.
- Serve in tortillas, lettuce wraps, or in a bowl. Add toppings as desired.
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