Description
A vibrant and flavorful vegan taco recipe featuring a hearty black bean and quinoa filling topped with a refreshing cilantro lime crema. Easy to make, these tacos are perfect for weeknight dinners or gatherings. Learn how to create this wholesome and satisfying plant-based meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Pinch of cayenne pepper (optional)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup cooked quinoa
- 1/4 cup vegetable broth or water
- Salt and freshly ground black pepper to taste
- 8–10 small corn tortillas or your favorite taco shells
- Optional toppings: sliced avocado, diced tomatoes, shredded lettuce, salsa, pickled jalapeños
- For the Cilantro Lime Crema:
- 1/2 cup raw cashews, soaked in hot water for at least 30 minutes (or overnight in cold water) and drained
- 1/4 cup fresh cilantro, packed
- 2 tablespoons fresh lime juice (from about 1 lime)
- 1–2 tablespoons water, to reach desired consistency
- 1/4 teaspoon salt, or to taste
Instructions
- 1. Heat olive oil in a large skillet over medium heat. Add chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
- 2. Stir in minced garlic and cook for 1 minute until fragrant. Add chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir to combine and cook for 30 seconds until fragrant.
- 3. Add rinsed and drained black beans and cooked quinoa to the skillet. Stir to coat.
- 4. Pour in vegetable broth or water. Bring to a simmer, then reduce heat to low. Cook for 5-7 minutes, stirring occasionally, until flavors meld and liquid is mostly absorbed. Gently mash about half of the black beans against the side of the skillet.
- 5. Season generously with salt and pepper. Taste and adjust seasonings. Add more broth/water if too dry.
- 6. For the crema: Combine drained soaked cashews, cilantro, lime juice, 1 tablespoon water, and salt in a blender or food processor. Blend until smooth and creamy, adding more water, 1 teaspoon at a time, to reach desired drizzling consistency.
- 7. Warm tortillas in a dry skillet or microwave until pliable.
- 8. Spoon filling into warm tortillas. Drizzle with cilantro lime crema.
- 9. Garnish with desired toppings.
Notes
Store filling and crema separately in airtight containers in the refrigerator for up to 3-4 days. Reheat filling gently on the stovetop or in the microwave. Reheat tortillas before assembling. The crema may need a quick stir after refrigeration.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2-3 tacos
- Calories: Approx. 350-450 per serving (depending on toppings and tortilla count)
- Sugar: Approx. 5g
- Sodium: Approx. 400mg (can vary based on added salt)
- Fat: Approx. 12g
- Carbohydrates: Approx. 50g
- Fiber: Approx. 10g
- Protein: Approx. 15g