Black Bean Quinoa Tacos with Cilantro Lime Cashew Crema Recipe
Introduction
These Black Bean Quinoa Tacos with Cilantro Lime Cashew Crema are a vibrant and satisfying plant-based meal. Packed with bold spices and creamy tangy sauce, they make for deliciously wholesome tacos perfect for any night of the week.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, finely chopped or grated
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons smoked paprika
- 2 tablespoons tomato paste
- 1 cup dry quinoa
- 2 cups low-sodium vegetable stock (or water)
- 1 (14-ounce) can black beans, drained and rinsed
- 1 lime, juiced
- Kosher salt and ground black pepper, to season
- For serving, as desired: charred corn tortillas, sliced avocado, cilantro lime cashew crema, chopped cilantro, salsa of choice, lime wedges
- 1 cup raw cashews
- 1 clove garlic
- 1 cup roughly chopped cilantro
- Optional: 1 small jalapeno, deseeded and roughly chopped
- 1 large lime, juiced (about 2 tablespoons)
- ½ lemon, juiced
- ¾ cup water
- Kosher salt and ground black pepper, to season
Instructions
- Step 1: Heat the olive oil in a medium skillet over medium heat. Add the diced onion, season with 1 teaspoon kosher salt, and cook while stirring occasionally until the onion is translucent and fragrant, about 3 to 4 minutes.
- Step 2: Stir in the garlic and cook until fragrant, about 30 seconds. Add chili powder, ground cumin, smoked paprika, and tomato paste. Stir well to coat the onion and garlic, cooking for another 1 to 2 minutes until very fragrant.
- Step 3: Add the quinoa to the skillet and stir to combine with the onion mixture. Let it toast for about 1 minute before pouring in the vegetable stock. Increase the heat to high and bring to a boil.
- Step 4: Once boiling, stir in the black beans. Cover the skillet and reduce heat to low. Simmer for 15 minutes until the quinoa is cooked and liquid absorbed. Remove from heat and let stand, covered, for 5 minutes.
- Step 5: After resting, uncover and squeeze the lime juice over the quinoa mixture. Fluff gently with a fork and set aside.
- Step 6: While the quinoa cooks, prepare the cilantro lime cashew crema. Combine cashews, garlic, chopped cilantro, jalapeno (if using), lime juice, lemon juice, and water in a food processor or blender. Blend until smooth, adding extra water as needed to reach a creamy consistency. Season with salt and pepper to taste.
- Step 7: Assemble the tacos by spooning the quinoa and black bean mixture onto warmed corn tortillas. Add sliced avocado and drizzle with the cilantro lime cashew crema. Garnish with chopped cilantro, a spritz of fresh lime juice, and your favorite salsa or toppings.
- Step 8: Serve immediately and enjoy your vibrant, plant-based tacos!
Tips & Variations
- For extra smoky flavor, try adding a pinch of chipotle powder alongside the smoked paprika.
- If you prefer a creamier filling, stir in some cooked sweet corn or finely diced bell peppers to the quinoa mixture.
- To make the cashew crema nut-free, substitute soaked sunflower seeds for cashews.
- Leftover filling can be used as a hearty salad topping or stuffed in roasted peppers for a different meal.
Storage
Store leftover quinoa and black bean filling in an airtight container in the refrigerator for up to 4 days. The cashew crema can be stored separately in the fridge for up to 1 week. Reheat the filling gently on the stove or in the microwave until warmed through before assembling tacos.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned quinoa instead of dry quinoa?
Canned quinoa is pre-cooked and not typically used in this recipe because it won’t absorb the flavors or cook with the spices properly. It’s best to use dry quinoa for the best texture and flavor.
How can I make this recipe vegan?
This recipe is naturally vegan as it uses plant-based ingredients only. Just be sure your tortillas and any additional toppings like salsa are vegan-friendly.
PrintBlack Bean Quinoa Tacos with Cilantro Lime Cashew Crema Recipe
These Black Bean Quinoa Tacos with Cilantro Lime Cashew Crema are a vibrant, protein-packed vegetarian meal bursting with smoky spices and fresh flavors. The quinoa and black beans blend into a hearty filling seasoned with chili powder, cumin, and smoked paprika, perfectly complemented by a creamy, tangy cashew-based crema infused with cilantro and lime. Easy to prepare on the stovetop, these tacos make a deliciously healthy and satisfying meal for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings (about 8 tacos) 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Ingredients
Scale
Quinoa & Black Bean Filling
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, finely chopped or grated
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons smoked paprika
- 2 tablespoons tomato paste
- 1 cup dry quinoa
- 2 cups low-sodium vegetable stock (or water)
- One 14-ounce can black beans, drained and rinsed
- 1 lime, juiced
- Kosher salt and ground black pepper, to season
Cilantro Lime Cashew Crema
- 1 cup raw cashews
- 1 clove garlic
- 1 cup roughly chopped cilantro
- Optional: 1 small jalapeno, deseeded and roughly chopped
- 1 large lime, juiced (about 2 tablespoons)
- ½ lemon, juiced
- ¾ cup water
- Kosher salt and ground black pepper, to season
For Serving
- Charred corn tortillas
- Sliced avocado
- Chopped cilantro
- Salsa of choice
- Lime wedges
Instructions
- Sweat the onion: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Once hot, add the diced onion and season with 1 teaspoon kosher salt. Cook, stirring occasionally, until the onion becomes translucent and fragrant, about 3-4 minutes.
- Toast the aromatics: Add the finely chopped garlic to the skillet and cook for about 30 seconds until fragrant. Stir in chili powder, ground cumin, smoked paprika, and tomato paste. Coat the onion and garlic well, cooking for another 1-2 minutes until the spices are very fragrant.
- Cook the quinoa: Stir in the dry quinoa and toast it in the skillet for about 1 minute. Pour in 2 cups of low-sodium vegetable stock (or water) and increase heat to high to bring the mixture to a boil. Then add the drained and rinsed black beans. Cover the skillet and reduce heat to low, simmering for 15 minutes until quinoa is cooked and liquid absorbed. Remove from heat and let it stand covered for 5 minutes. Then remove lid, squeeze in lime juice, and fluff the mixture with a fork.
- Prep the cilantro lime cashew crema: While the quinoa simmers, combine raw cashews, garlic, chopped cilantro, optional jalapeno, lime juice, lemon juice, water, and salt and pepper in a food processor or blender. Blend until smooth, adding an extra tablespoon or two of water if needed to reach a creamy, drizzle-able consistency. Set aside or refrigerate until ready to use.
- Assemble and serve: Fill charred corn tortillas with the quinoa and black bean mixture. Top with sliced avocado, a generous drizzle of cilantro lime cashew crema, chopped cilantro, and a spritz of fresh lime juice. Add salsa or other preferred toppings as desired. Enjoy your flavorful and nutritious tacos!
Notes
- Rinse quinoa thoroughly before cooking to remove any bitter coating.
- If you prefer a spicier crema, keep the jalapeno seeds or add extra jalapeno.
- Cashew crema can be stored in an airtight container in the refrigerator for up to 1 week.
- Use low-sodium vegetable broth to control salt levels in the dish.
- For gluten-free tacos, ensure tortillas are corn-based and check all canned ingredients for gluten-free labeling.
Keywords: black bean tacos, quinoa tacos, vegetarian tacos, cilantro lime crema, healthy tacos, plant-based tacos
