Description
Hearty vegan tacos featuring protein-rich quinoa and black beans topped with creamy cashew cilantro lime crema
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- 1 cup cashews, soaked
- 1/2 cup water
- Juice of 2 limes
- 1/2 cup fresh cilantro leaves
- 2 cloves garlic
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
- 8–10 tortillas
- 2 cups shredded lettuce
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
Instructions
- 1. Blend soaked cashews with water, lime juice, cilantro, garlic, salt, and cumin until smooth for crema.
- 2. Cook quinoa in vegetable broth for 15 minutes, then let stand 5 minutes.
- 3. Heat oil in large skillet, sauté onion 3-4 minutes until softened.
- 4. Add garlic and bell pepper, cook 2-3 minutes more.
- 5. Add spices and cook 30 seconds until fragrant.
- 6. Stir in black beans, cook 3-4 minutes until heated.
- 7. Add cooked quinoa, fold together and cook 2-3 minutes.
- 8. Remove from heat, stir in lime juice and cilantro.
- 9. Warm tortillas in dry skillet or microwave.
- 10. Fill tortillas with quinoa mixture and desired toppings.
- 11. Drizzle with cilantro lime crema and serve immediately.
Notes
Store filling up to 4 days in refrigerator. Crema keeps 5-7 days. Soak cashews at least 2 hours for smoothest texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 485
- Sugar: 8g
- Sodium: 720mg
- Fat: 22g
- Carbohydrates: 62g
- Fiber: 14g
- Protein: 18g