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Black Bean Quinoa Tacos with Cilantro Lime Cashew Crema Recipe

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★★★★★

4.5 from 138 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://frommamamaya.com/black-bean-quinoa-tacos-with-cilantro-lime-cashew-crema-recipe/