Quinoa and Black Bean Tacos

These hearty quinoa and black bean tacos are seasoned to perfection for a plant-based meal that is deliciously satisfying. Try this tasty recipe for your next taco night! These hearty quinoa and black bean tacos are seasoned to perfection for a plant-based meal that is deliciously satisfying. Try this tasty recipe for your next taco night! Learn more

You'll need: olive oil, quinoa, tomato paste, garlic, vegetable broth, cumin, salsa, nutritional yeast, black beans, small “street taco” sized flour tortillas or corn tortillas, guacamole, red onion, and chopped cilantro.

In a large skillet, add olive oil, uncooked quinoa, and tomato paste and sauté over medium heat for 2 minutes, stirring frequently. Add garlic and continue to saute for 1 minute.

Add broth, salt, and cumin. Cover with a lid and bring to a boil. Reduce heat to medium-low and continue to cook for 10-12 minutes until the quinoa is fluffy.

Stir in the salsa and nutritional yeast.

Transfer quinoa mixture to a baking sheet lined with parchment and bake for 20 minutes at 350F until the edges are slightly crispy.

Place black beans in a microwave-safe bowl. Microwave for 30 seconds until heated. Divide quinoa and black beans evenly between tortillas. Top with guacamole, red onion and cilantro.

Quinoa and Black Bean Tacos

Quinoa and Black Bean Tacos

You'll need: olive oil, quinoa, tomato paste, garlic, vegetable broth, cumin, salsa, nutritional yeast, black beans, small “street taco” sized flour tortillas or corn tortillas, guacamole, red onion, and chopped cilantro.

You'll need: olive oil, quinoa, tomato paste, garlic, vegetable broth, cumin, salsa, nutritional yeast, black beans, small “street taco” sized flour tortillas or corn tortillas, guacamole, red onion, and chopped cilantro.

In a large skillet, add olive oil, uncooked quinoa, and tomato paste and sauté over medium heat for 2 minutes, stirring frequently. Add garlic and continue to saute for 1 minute.

In a large skillet, add olive oil, uncooked quinoa, and tomato paste and sauté over medium heat for 2 minutes, stirring frequently. Add garlic and continue to saute for 1 minute.

Add broth, salt, and cumin. Cover with a lid and bring to a boil. Reduce heat to medium-low and continue to cook for 10-12 minutes until the quinoa is fluffy.

Add broth, salt, and cumin. Cover with a lid and bring to a boil. Reduce heat to medium-low and continue to cook for 10-12 minutes until the quinoa is fluffy.

Stir in the salsa and nutritional yeast.

Stir in the salsa and nutritional yeast.

Transfer quinoa mixture to a baking sheet lined with parchment and bake for 20 minutes at 350F until the edges are slightly crispy.

Transfer quinoa mixture to a baking sheet lined with parchment and bake for 20 minutes at 350F until the edges are slightly crispy.

Place black beans in a microwave-safe bowl. Microwave for 30 seconds until heated. Divide quinoa and black beans evenly between tortillas. Top with guacamole, red onion and cilantro.

Place black beans in a microwave-safe bowl. Microwave for 30 seconds until heated. Divide quinoa and black beans evenly between tortillas. Top with guacamole, red onion and cilantro.

Get the full recipe at iheartvegetables.com

Get the full recipe at iheartvegetables.com