Black Bean Quinoa Tacos with Cilantro Lime Cashew Crema
A delightful mix of flavors, these Black Bean Quinoa Tacos are quick and healthy, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup Quinoa Rinsed and cooked
- 1 can Black Beans Rinsed and drained
- 1 Bell Pepper Chopped, any color
- 1 Onion Diced, yellow or red
- 1 cup Fresh Cilantro For garnish and crema
- 1 tablespoon Lime Juice Freshly squeezed
- 1 cup Cashews Soaked for crema
- 2 tablespoons Nutritional Yeast For cheesy flavor
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- to taste Salt and Pepper
Instructions
Preparation and Cooking
- Rinse 1 cup of quinoa under cold water. Cook it in 2 cups of water according to package instructions, about 15 minutes on the stovetop.
- While the quinoa is cooking, rinse and drain 1 can of black beans.
- In a large skillet, heat a drizzle of olive oil over medium heat. Add diced onion and chopped bell pepper to the skillet and sauté for about 5 minutes or until softened.
- Mix in the black beans and cooked quinoa, and season with cumin, paprika, salt, and pepper. Stir everything together until heated through.
- For the cilantro lime cashew crema, blend soaked cashews, lime juice, fresh cilantro, a pinch of salt, and water until creamy. Adjust seasoning if necessary.
- To serve, fill warm corn tortillas with a generous scoop of the quinoa and black bean mixture, drizzle with crema, and top with additional cilantro.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days or freeze the filling for up to 3 months. Add diced avocados or shredded cabbage for extra crunch and creaminess.