Quinoa Bean Tacos Recipes

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QUINOA BLACK BEAN TACOS (VEGAN)

A hearty vegan main dish for carnivores and herbivores alike (and everyone between). Great topped with guacamole or avocados, hot sauce, sour cream, cheese, or vegan dairy alternatives.

Provided by Ruthie Higbee

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 8

Number Of Ingredients 8



Quinoa Black Bean Tacos (Vegan) image

Steps:

  • Heat olive oil in a saucepan over medium heat; cook and stir onion until translucent, 5 to 10 minutes. Add tomato sauce, water, quinoa, and taco seasoning; bring to a boil. Reduce heat, cover saucepan, and simmer until quinoa is tender, about 15 minutes. Add black beans and simmer until heated through, about 5 minutes more. Serve quinoa-black bean filling in tortillas.

Nutrition Facts : Calories 339 calories, Carbohydrate 65.4 g, Fat 3.9 g, Fiber 13.8 g, Protein 13 g, SaturatedFat 0.6 g, Sodium 984.6 mg, Sugar 4.1 g

1 teaspoon olive oil
1 onion, chopped
2 (8 ounce) cans tomato sauce
1 ½ cups water
½ cup quinoa
1 (1 ounce) envelope taco seasoning mix
2 (14.5 ounce) cans black beans, rinsed and drained
24 corn tortillas

QUINOA BEAN TACOS

I loved the idea of using quinoa in tacos, and this is what has evolved as a favorite variation around here. Feel free to adjust toppings to your favorites. This also works with soft tacos (the 6" size), but the extra texture provided by a crunchy shell with the soft filling is a nice touch.

Provided by Starrynews

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13



Quinoa Bean Tacos image

Steps:

  • Prepare quinoa according to package directions, about 15 minutes.
  • When quinoa is done cooking and water has been absorbed, stir in refried beans, cumin, chili powder, and cayenne pepper. Mix well to combine and reduce to low heat.
  • Stir in shredded cheese until it melts. Be careful to continue stirring frequently, otherwise the mixture may scorch on the bottom.
  • If desired, warm taco shells according to package directions.
  • Stuff quinoa bean mixture evenly into taco shells and finish with your desired toppings.

1/2 cup quinoa
8 ounces refried beans
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/2 cup cheddar cheese, shredded
8 hard taco shells
1/2 cup lettuce, shredded
1 tomatoes, chopped
1/4 cup onion, chopped
1 small jalapeno, chopped
2 tablespoons cilantro, chopped
sour cream, to taste

THREE BEAN TACOS

Lean, mean, and full of beans, these tasty tacos also feature corn and all of your favorite toppings! A delicious and flavorful taco night recipe perfect for the whole family.

Provided by B&M

Categories     World Cuisine Recipes     Latin American     Mexican

Time 20m

Yield 12

Number Of Ingredients 8



Three Bean Tacos image

Steps:

  • Add beans, Green Giant® SteamCrisp® Mexicorn®, 3/4 cup water, and Ortega® Taco Seasoning to large nonstick skillet and bring to a boil over high heat. Simmer 10 minutes or until thickened.
  • Serve in warm tortillas with your favorite taco toppings.

Nutrition Facts : Calories 239.4 calories, Carbohydrate 45.8 g, Fat 2.1 g, Fiber 6.7 g, Protein 4.2 g, SaturatedFat 0.8 g, Sodium 732.9 mg, Sugar 6.7 g

1 (16 ounce) can B&M® Original Baked Beans
1 (15.5 ounce) can Joan of Arc® Light Red Kidney Beans, rinsed and drained
1 (15 ounce) can Joan of Arc® Black Beans, rinsed and drained
1 (11 ounce) can Green Giant® SteamCrisp® Mexicorn®
1 (1.25 ounce) package Ortega® Taco Seasoning Mix
¾ cup water
12 Ortega® flour tortillas, warmed
Queso fresco, lettuce, and red onion for topping

QUINOA SUPER TACOS

These healthy tacos are packed with protein and are vegetarian friendly. I make them for a delicious, filling lunch after a morning workout. I came up with this recipe for my clients who love mexican food but are health conscious as well. They are also super simple to make. Enjoy!

Provided by Chicksluvrock

Categories     Lunch/Snacks

Time 20m

Yield 3 tacos, 1 serving(s)

Number Of Ingredients 9



Quinoa Super Tacos image

Steps:

  • Cook quinoa as directed on package. Quinoa takes about 15 minutes to cook, so you can prepare the other ingredients in the mean time.
  • Dice Tomato. Heat a pan over medium heat. Saute tomato for a few minutes until tender while adding a dash or two (more or less depending on your taste) of Jalapeno sauce while you saute. Remove from heat and pour tomatoes in a small dish. Return pan to heat. You will use the pan to toast the tortillas.
  • Heat up refried beans on the stove or in the microwave, whichever you prefer. If you are only making one serving, I recommend using only 1/2 the can.
  • Return to warm pan that you had sauteed the tomatoes inches Toast one tortilla at a time for about a minute on each side, just enough so they are warm. By this time, Quinoa should be done.
  • Spread out tortillas on a plate. Spread a layer of refried beans over each tortilla. Next, spoon a tablespoon or two of quinoa on each tortilla. Add a layer of the sauteed tomatoes. Squeeze a fresh lime wedge over each. Add a dash of salt.
  • You can add the lettuce, queso fresco, and/or sour cream if you'd like.
  • Delicious, and good for you as well.

Nutrition Facts : Calories 695.2, Fat 10, SaturatedFat 1.8, Sodium 1060.1, Carbohydrate 126.5, Fiber 23.5, Sugar 3.8, Protein 29.1

1/2 cup quinoa
1 (8 ounce) can refried beans
1 roma tomato
3 corn tortillas
1 dash Tabasco jalapeno sauce
3 lime wedges
1/4 cup shredded lettuce (optional)
2 tablespoons queso fresco (optional)
1 tablespoon fat free sour cream (optional)

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  • To make the filling, warm the olive oil in a medium-sized pot over medium heat. Sauté the onion and garlic with a dash of salt for 4 to 5 minutes, until the onions are softened and turning translucent. Add the tomato paste, cumin and chili powder and sauté for another minute, stirring constantly.
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