Celebrate Cinco de Mayo with Quinoa Black Bean Tacos

By Published On: May 3, 2012Categories: Main Course, Mexican, Recipe

Vegan Quinoa Black Bean Tacos | Vegan Recipes

Coming from a hispanic family, I’ve always LOVED Mexican food but it can be a bit fatty and laden with meats & cheeses. These tacos are the exact opposite and don’t leave you feeling heavy afterwards! A great way to celebrate Cinco de Mayo!


Pam Cooking Spray
3 cloves garlic, minced
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon chili powder
1 teaspoon ground cumin
1 cup frozen corn kernels
1 (15 ounce) cans black beans, rinsed and drained


Spray medium saucepan with cooking spray. Add garlic, and saute on low heat for about a minute. Mix quinoa and vegetable broth into the saucepan and season
with chili powder & cumin. Over medium heat, bring to a boil. Cover, reduce heat, and simmer for 20-30 minutes or until quiona is done. Stir in frozen corn and black beans and continue cooking until heated.

Serve in corn tortillas with shredded raw cabbage and avocado!


– Add diced tomatoes
– Add zucchini & yellow squash and saute with garlic before adding the quiona. Don’t cook too long or it will become soggy after adding the vegetable broth.
– Add diced red bell pepper



  1. Robin May 3, 2012 at 10:58 am - Reply

    Never thought of using quinoa in tacos! I have some leftover in the fridge right now. May just end up making this tonight! Thanks.

    • Veggie Girl May 3, 2012 at 11:14 am - Reply

      Hi Robin,
      This dish started out as a salad that I would add tortilla strips too. Needing to be fast one evening I didn’t feel like cutting the tortilla into strips and decided to just put it into a taco and … tada! It’s one of my favorite dishes right now, Let me know how you like it!

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