Black Bean Tacos With Quinoa And Corn
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Black bean tacos are one of my favorite meatless meals. They are jam-packed with tons of flavor and are super easy to make. Bite into this black bean taco recipe, and you’ll be impressed with how good they are! While I love meat as much as the next person, I often crave vegetarian meals. That’s what I love about these quinoa black bean tacos!
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Black Bean Tacos With Quinoa And Corn
You don’t even notice that there isn’t any meat in them. If you’ve been on the hunt for a vegetarian tacos recipe, I highly recommend you give this one a shot. The best part is that kids will devour these quinoa tacos like there is no tomorrow. Plus, they are easily customizable too.
- Olive oil – Olive oil is the base to sautee the onions and other ingredients. You can replace it with other oils if you would rather.
- Yellow onion – I love the flavor of yellow onion in these tacos, but if you want stronger onion flavor, you can switch with red onions.
- Garlic – You can never have too much garlic in my opinion!
- Seasonings – Chili powder, ground cumin, paprika, cayenne pepper, and coriander give the vegetarian tacos tons of flavor. Toss on some salt and pepper for taste, and you have a heavenly dinner.
- Vegetable broth – You can also use chicken broth if that’s what you have on hand.
- Diced tomatoes with green chiles – They give the black bean and corn tacos some added flavor, and it’s perfect.
- Cooked quinoa – Adding quinoa is one of my favorite parts of these bean tacos. So good!
- Frozen corn – The texture of the corn is perfect, and it adds a subtle sweetness to the dish.
- Black beans – You get lots of healthy protein and fiber from black beans. They are the star ingredient if you ask me.
- Lime – Use some lime to add some tanginess to the tacos. It’s delicious.
- Cilantro – If you are a cilantro fan, you are going to be so excited about it in these easy vegetarian tacos.
Optional Topping Ideas
- Flour tortillas – You can use corn tortillas or anything else you like.
- Pepper Jack Cheese – This is my favorite cheese to add, but you can also just use cheddar or Mexican cheese if you wish.
- Shredded lettuce – Any variety of lettuce you like will go perfectly.
- Diced Tomatoes– Even better if they are fresh from your garden.
- Avocado – Yummy, creamy avocado is always great on tacos.
- Sour Cream – Add just a spoonful or two, and you will want to devour every bite.
How To Make Black Bean Tacos
If you’re looking for a delicious new black bean taco recipe, this is going to be your new favorite. I like to serve these quinoa tacos for our Meatless Monday dinner and take them to potlucks too. Everyone goes wild for them and is surprised when I tell them there isn’t’ any meat in the taco filling.
First Step: Heat the olive oil over medium heat in a large saucepan.
Second Step: Sautee onions for 5 minutes in the olive oil. After they have softened, add in garlic, chili powder, cumin, paprika, cayenne, coriander, salt, and pepper — sautee for 1 minute.
Third Step: Pour in the vegetable broth, diced tomatoes (undrained), and quinoa. Allow the mixture to boil, then turn the heat down. Add a lid and simmer for 20 minutes until it’s become thicker.
Fourth Step: Put in the corn and black beans and simmer uncovered for 5-10 additional minutes. Make sure to stir occasionally so it’ doesn’t burn. Remove from heat and drizzle in lime juice and sprinkle top with cilantro.
Fifth Step: Add salt and pepper to taste and serve on warmed tortillas. Add your favorite toppings and devour.
Can I Make These Quinoa Tacos Vegan?
Yes, absolutely, you can make these quinoa tacos vegan. Simply skip adding cheese and sour cream on top and make sure to use vegetable broth, and you will have some delicious vegan tacos. If you still want cheese, top with your go-to vegan shredded cheese and enjoy.
Can I Use Dry Black Beans Instead Of Canned?
Yes, you can use dried black beans when making this vegetarian tacos recipe. You can actually save a lot of money making your own black beans instead of buying canned. So if you’re looking to save a few dollars, I recommend giving it a try. Make the black beans as directed in your recipe and add them instead of using canned.
How Do You Store These Quinoa Black Bean Tacos?
Store the black bean quinoa mixture in an airtight storage container in the refrigerator. It will last 3-4 days. When you are ready to serve, just take it out and warm it in a skillet or in the microwave. It will warm up pretty quickly, so keep a close watch on it. Once it’s hot, prepare the tacos and enjoy!
Can You Freeze This Vegetarian Tacos Recipe?
Yes, you can freeze these tacos. Just freeze the filing in a freezer-bag after it’s cooled. It will last 1-2 months in the freezer. Thaw in the refrigerator overnight for best results don’t freeze the toppings, just the taco filling.
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If you can’t get enough of this vegetarian tacos recipe don’t forget to try some of my other flavorful dinner recipes:
- Pico de Gallo Salsa With Sweet Potatoes – Add this pico to all your favorite Mexican dishes for a unique spin on flavors. So good!
- Low Carb Enchilada Soup – You won’t be able to get enough of this tasty soup. It’s a real crowd-pleaser too.
- Instant Pot Chicken Tortilla Soup – Put your pressure cooker to work for you with this delectable soup. You won’t regret it.
- Fresh Corn Salad – Okay, this may legit be one of my favorite recipes ever! You’re going to love it.
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Black Bean Tacos With Quinoa And Corn
- 1 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 1/2 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 - 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup vegetable broth, may substitute chicken broth
- 1 14.5 oz can diced tomatoes with green chilis, undrained
- 1 1/2 cups cooked quinoa
- 1 1/2 cups frozen corn
- 2 15 oz cans black beans, drained and rinsed
- juice of 1 lime
- 1/2 cup cilantro, chopped
- Flour tortillas
- Pepper Jack Cheese
- Shredded lettuce
- Diced Avocado
- Sour Cream
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- Heat oil in a large saucepan over medium heat.
- Add onion and cook 5 minutes, or until soft. Add garlic, chili powder, cumin, paprika, cayenne, coriander salt, pepper and sauté 1 minute.
- Stir in broth, undrained diced tomatoes, and cooked quinoa. Bring mixture to a boil, then reduce heat, cover saucepan with lid and simmer about 20 minutes, until mixture has thickened.
- Stir in corn and black beans and simmer, uncovered 5 - 10 minutes, stirring occasionally. Remove from heat and stir in lime juice and cilantro.
- Season to taste with salt, pepper. Serve warm over tortillas with desired toppings.
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