High Protein Vegetarian Tacos
Satisfy your taco cravings and power up your meal with these irresistible High Protein Vegetarian Tacos! Loaded with a wholesome and protein-packed filling of quinoa, black beans, and lentils, these tacos are not only delicious but also incredibly nutritious. Sautéed onion and garlic combined with warming spices like cumin, chili powder, and paprika create a flavorful base that's perfectly complemented by fresh toppings like creamy avocado, juicy cherry tomatoes, and zesty cilantro. Ready in just 30 minutes, this quick and easy recipe is perfect for weeknight dinners or lively gatherings. Serve these high-protein tacos with lime wedges and a dollop of Greek yogurt or dairy-free yogurt for a fresh finish. Ideal for vegetarians and anyone looking for a healthy, plant-based twist on taco night!
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Recipe Information
Ingredients
- 0.5 cup Quinoa
- 1 cup Water
- 1 cup Black beans, canned (rinsed and drained)
- 1 cup Cooked lentils
- 1 tablespoon Olive oil
- 0.5 cup Onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 6 pieces Taco shells (corn or flour)
- 1 large Avocado, sliced
- 1 cup Cherry tomatoes, halved
- 0.25 cup Fresh cilantro, chopped
- 1 whole Lime, wedges for serving
- 0.5 cup Plain Greek yogurt or plant-based yogurt (optional)
Instructions
Rinse the quinoa under cold water to remove any bitterness. In a small saucepan, combine the quinoa with 1 cup of water and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and water is absorbed.
While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 3-4 minutes until softened, then add the garlic and cook for another minute until fragrant.
Stir in the cumin, chili powder, paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
Add the black beans, lentils, and cooked quinoa to the skillet. Stir well to evenly coat the ingredients in the spices. Cook for 2-3 minutes, stirring occasionally, until heated through. Adjust seasoning to taste.
Warm the taco shells according to package instructions.
Assemble the tacos by spooning the quinoa, black bean, and lentil mixture into the taco shells. Top with sliced avocado, cherry tomatoes, fresh cilantro, and a dollop of yogurt if desired.
Serve with lime wedges on the side for squeezing over the tacos. Enjoy!
Nutrition Facts
Calories |
1736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.2 g | 80% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 2656 mg | 115% | |
| Total Carbohydrate | 245.6 g | 89% | |
| Dietary Fiber | 57.6 g | 206% | |
| Total Sugars | 18.2 g | ||
| Protein | 72.1 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 524 mg | 40% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 3479 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
