Black Bean Quinoa Tacos

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Last year I was trying to incorporate more meatless meals into my families, and so these Black Bean Quinoa Tacos were born!

These are so easy to make on a weeknight but so delicious! Plus, for those with allergies, they’re gluten and dairy free, especially if you choose not to make the Jalapeno Lime Ranch with them. Although I will say, if you aren’t dairy free… don’t miss out!

Hopefully this Mexican-inspired dish can become a staple in your house like it has mine, you can find the recipe down below.

Also, if this is your first time stopping by- welcome! I’m glad you’re here! Don’t forget to follow along on Instagram and Pinterest, to make sure you don’t miss your opportunity to share or save a recipe!

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Black Bean Quinoa Tacos

Yield: 12-15 Tacos

Author: The Floured Countertop

Prep time: 20 MinCook time: 15 MinTotal time: 35 Min

Ingredients

• 2 3/4 cups Water
• 3/4 cup uncooked Quinoa
• 1 15oz can of Black Beans (drained)
• 1/3 cup Lime Juice
• 1 1/2 Tbsp Taco Seasoning
• 2 tsp Onion Powder
• 1 tsp Garlic Powder
• 1 tsp Cumin
• 1 1/2 tsp Chile Powder (optional)
• 12-15 Corn Tortillas
• Shredded mexican blend or Cheddar cheese
• Lime wedges (optional)
• Jalapeno Lime Ranch

Instructions

1. Preheat your oven to 400 degrees. In a large skillet with a lid, add in the 2 3/4 cups Water, 3/4 cup uncooked Quinoa, the can of drained Black Beans, 1/3 cup of Lime Juice, 1 1/2 Tbsp Taco Seasoning, 2 tsp Onion Powder, 1 tsp Garlic Powder, 1 tsp Cumin, and the optional 1 1/2 tsp Chile Powder. Mix together, then bring to a boil. When it starts boiling, turn the temperature down to a medium low and cover it, stirring occasionally. Let it simmer until the quinoa is cooked and tender. Add more water if needed.
2. Meanwhile, prepare your tortillas by placing them on a baking sheet, and generously coat each side with cooking spray.
3. Place them flat on the tray and bake for 5 minutes. This will make them pliable and less prone to cracking when folded Immediately after taking them out of the oven, sprinkle the cheese on one half them, and place the desired amount of filling on that side. Sprinkle more cheese on the other side, then gently press down the tortilla to form a taco shape.
4. Repeat with the remaining tortillas and filling (you'll probably have to work in batches for this), and bake for 12-15 more minutes- just flip halfway through. Bake until you can see the tortillas start to brown. Best served fresh, right out of the oven.