Quinoa and Black Bean Tacos with Cilantro Lime Crema

Name: Quinoa and Black Bean Tacos with Cilantro Lime Crema
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Latin American, American, Mexican
Ingredients: tablespoon olive oil; 1 small yellow onion, diced; 2 cloves garlic, minced; 1 ½ teaspoons chili powder; 1 ½ teaspoons ground cumin; 1 ½ teaspoons paprika (or smoked paprika); 2 tablespoons tomato paste; 1 cup dry Simply Nature Organic Quinoa; 2 cups low-sodium vegetable stock (or water); 1 14-ounce can Simply Nature Organic Black Beans, drained & rinsed; 1 lime, juiced; Kosher salt & ground black pepper, to season; For serving: charred corn tortillas, sliced avocado, cilantro lime crema (below), chopped cilantro, salsa of choice, lime wedges, etc.; Cilantro lime crema:; 1 cup Greek yogurt (or sour cream, or your favorite dairy-free alternative); ½ cup roughly chopped cilantro; 2 limes, zested & juiced; 1 clove garlic; ½ teaspoon ground cumin; ½ teaspoon Kosher salt; Water, as desired

5 steps

Prep:10minCook:30min

Quinoa and Black Bean Tacos with cilantro lime crema is so simple to make: you need a few pantry staples, one skillet, and just 30 minutes start-to-finish. Plus, they’re 100% vegetarian!

Updated at: Thu, 17 Aug 2023 03:38:57 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories368.6 kcal (18%)

Total Fat11 g (16%)

Carbs50.6 g (19%)

Sugars6.1 g (7%)

Protein17.7 g (35%)

Sodium852.9 mg (43%)

Fiber11 g (39%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Add the olive oil to a medium skillet (with lid) over medium heat. Once hot, add the onion. Season with 1 teaspoon Kosher salt. Cook, stirring occasionally, until the onion is translucent and fragrant, about 3-4 minutes.

Step 2

Stir the garlic into the skillet. Cook just until fragrant, about 30 seconds. Add in the spices (chili powder, cumin, paprika) and tomato paste. Stir to coat the onion and garlic. Cook for 1-2 minutes more, until very fragrant.

Step 3

Add the quinoa to the skillet, stirring to combine with the onion mixture. Let the quinoa toast for about 1 minute before adding in the vegetable broth. Increase heat to high and bring the mixture to a boil. Once boiling, add in the black beans. Cover the skillet and simmer over low heat for 15 minutes. Once the quinoa is cooked, remove the skillet from the heat – but let it stand covered for 5 minutes. After 5 minutes, remove the lid. Squeeze the lime juice over top and fluff the mixture with a fork. Set aside for taco assembly.

Step 4

Meanwhile, as the quinoa simmers, prep the cilantro lime crema. Add all listed cilantro lime crema ingredients to a food processor or blender. Blend to combine, adding a tablespoon or two of water as needed to reach your desired consistency. Set aside, or transfer to an airtight container and store in the refrigerator for up to 1 week.

Step 5

Add some of the quinoa and black bean mixture to a tortilla with sliced avocado. Top with a drizzle of cilantro lime crema. Finish with some chopped cilantro, a spritz of fresh lime juice, and any salsas or toppings your taco-lovin’ heart desires. Enjoy!