Quinoa Super Tacos
Transform your taco night with these vibrant and wholesome Quinoa Super Tacos! Packed with protein-rich quinoa, black beans, and sweet bursts of corn, this plant-based recipe is bursting with flavor and loaded with nutrients. A sprinkle of earthy cumin, smoky paprika, and zesty lime juice elevates the filling to new heights, while fresh toppings like avocado, cherry tomatoes, and cilantro add bright, colorful accents. These vegan tacos are quick and easy to prepare, with just 35 minutes from start to finish, making them perfect for busy weeknights or casual get-togethers. Serve them in warm corn or flour tortillas, and customize with a drizzle of your favorite hot sauce for an extra kick. Healthy, satisfying, and irresistibly delicious, these Quinoa Super Tacos are sure to become a household favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 1 tablespoon Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Cumin powder
- 1 teaspoon Chili powder
- 1 teaspoon Smoked paprika
- 1 cup Black beans, rinsed and drained
- 1 cup Corn kernels, fresh or frozen
- 2 tablespoons Lime juice
- 0.5 teaspoon Salt
- 0.5 teaspoon Pepper
- 8 pieces Small tortillas (corn or flour)
- 1 large Avocado, sliced
- 1 cup Cherry tomatoes, halved
- 0.25 cup Fresh cilantro, chopped
- 1 to taste Hot sauce (optional)
Instructions
Rinse the quinoa under cold water using a fine mesh sieve to remove any bitterness.
In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the water is absorbed. Fluff with a fork and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic, cumin, chili powder, and smoked paprika to the skillet. Stir and cook for 1 minute until fragrant.
Stir in the black beans and corn kernels. Cook for 2-3 minutes, allowing the ingredients to heat through.
Add the cooked quinoa to the skillet and mix everything together. Season with salt, pepper, and lime juice. Cook for an additional 1-2 minutes, then remove from heat.
Warm the tortillas in a dry skillet or microwave. Place a generous scoop of the quinoa mixture in the center of each tortilla.
Top the tacos with sliced avocado, cherry tomatoes, chopped cilantro, and a drizzle of hot sauce if desired.
Serve warm and enjoy your Quinoa Super Tacos!
Nutrition Facts
Calories |
1880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.4 g | 86% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3582 mg | 156% | |
| Total Carbohydrate | 287.3 g | 104% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 23.6 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 345 mg | 27% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2762 mg | 59% | |
*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.
