Quinoa and black bean tacos with avocado
Enjoy a nutritious and delicious meal with our Quinoa and Black Bean Tacos with Avocado. This wholesome recipe features protein-packed quinoa, savory black beans, ripe avocado, and zesty spices, all wrapped in soft tortillas. Perfect for a healthy lunch or dinner option that's vegan and gluten-free.
- 16 Mar 2025
- Cook time 20 min
- Prep time 10 min
- 8 Servings
- 12 Ingredients
Quinoa and black bean tacos with avocado offer a delicious and nutritious twist on traditional tacos. Combining the nutty flavor of quinoa with the heartiness of black beans, and the creamy texture of avocado, this recipe is sure to be a hit at any meal. It's a perfect option for those looking for a healthy, protein-packed, and flavorful dish.
Ingredients:
Instructions:
- Rinse the quinoa under cold water using a fine-mesh sieve.
- In a medium saucepan, combine the rinsed quinoa, minced garlic, salt, chili powder, ground cumin, dried oregano, and paprika.
- Add 1.5 cups of water to the saucepan and stir to combine.
- Bring the mixture to a boil over medium-high heat.
- Reduce the heat to low, cover the saucepan, and let it simmer for about 15-20 minutes, or until the quinoa is tender and the water is absorbed.
- Once cooked, remove from heat and let it sit covered for 5 minutes, then fluff the quinoa with a fork.
- While the quinoa is cooking, halve the cherry tomatoes.
- Drain and rinse the black beans.
- Dice the avocado.
- Warm the tortillas in a dry pan over medium heat for about 30 seconds per side or until soft and pliable.
- Place a spoonful of the seasoned quinoa onto each tortilla.
- Top with black beans, cherry tomatoes, and diced avocado.
- Serve the tacos immediately, optionally garnished with fresh cilantro, lime wedges, or your favorite salsa.
Tips:
- Rinse the quinoa thoroughly before cooking to remove any bitterness.
- Use fresh garlic to enhance the flavor of the dish.
- Adjust the spices to suit your taste preferences – add a pinch of cayenne pepper for extra heat if desired.
- Warm the tortillas before serving to make them more pliable and prevent them from breaking.
- Cut the cherry tomatoes into quarters or halves for easier distribution.
- Mash the avocado with a bit of lime juice and salt for an impromptu guacamole topping.
- Add fresh cilantro, lime wedges, or a drizzle of hot sauce for additional layers of flavor.
These quinoa and black bean tacos with avocado are not only bursting with flavor but also packed with nutrients. They are a great option for a quick weeknight dinner or a festive weekend meal. Serve them with your favorite toppings and enjoy a wholesome, delicious meal that's both satisfying and healthy.
| Nutrition Facts | |
|---|---|
| Serving Size | 220 grams |
| Energy | |
| Calories 240kcal | 12% |
| Protein | |
| Protein 8g | 6% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 10g | 27% |
| Sugar 1.46g | 1% |
| Fat | |
| Fat 6g | 7% |
| Saturated 0.87g | 3% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 18ug | 2% |
| Choline 33mg | 6% |
| Vitamin B1 0.19mg | 15% |
| Vitamin B2 0.17mg | 13% |
| Vitamin B3 1.83mg | 11% |
| Vitamin B6 0.26mg | 15% |
| Vitamin B9 77ug | 19% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 7mg | 8% |
| Vitamin E 1.50mg | 10% |
| Vitamin K 9ug | 8% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.31mg | 34% |
| Iron, Fe 2.51mg | 23% |
| Magnesium, Mg 80mg | 20% |
| Phosphorus, P 270mg | 22% |
| Potassium, K 510mg | 15% |
| Selenium, Se 4.61ug | 8% |
| Sodium, Na 280mg | 18% |
| Zinc, Zn 1.44mg | 13% |
| Water | |
| Water 170g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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