Can I make quinoa and black bean tacos ahead of time?

Yes, you can definitely prep these tacos in advance. The quinoa filling and black beans can be cooked and stored in the fridge for up to 4 days . When you’re ready to eat, just reheat the filling and assemble your tacos with fresh toppings. I often do this on Sundays to make weeknight dinners a breeze.

Are these tacos freezer-friendly?

The quinoa filling freezes well! Let it cool completely, then store it in a freezer-safe container for up to 2 months . Thaw overnight in the fridge and reheat in a skillet or microwave. I recommend freezing the filling only — not the assembled tacos.

What’s a good substitute for quinoa?

If you don’t have quinoa or prefer something else, try: Cooked brown rice Bulgur Couscous Farro (not gluten-free) You can even use cauliflower rice for a low-carb version, though it won’t have the same texture.

Can I use canned beans instead of cooking from scratch?

Yes — in fact, I always use canned black beans for this recipe to save time. Just be sure to drain and rinse them well. If you’re cooking your own beans, you’ll need about 1 ½ cups cooked beans to replace one 15-ounce can.

Quinoa and Black Bean Tacos Healthy Family Favorite

Name: Quinoa and Black Bean Tacos
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Vegan
Ingredients: 1 cup quinoa, rinsed; 1 can (15 oz) black beans, drained and rinsed; 2 tablespoons tomato paste; 2 cloves garlic, minced; 2 cups vegetable broth; 1 teaspoon ground cumin; 1/2 cup salsa; 1 tablespoon nutritional yeast (optional); 6 small tortillas (corn or flour); 1/2 cup guacamole; 1/4 cup finely chopped red onion; Fresh cilantro, chopped

Description

Flavorful, protein-packed vegan tacos made with quinoa, black beans, salsa, and simple spices — an easy, satisfying dinner the whole family will love.

Ingredients

Scale

1 cup quinoa, rinsed
1 can (15 oz) black beans, drained and rinsed
2 tablespoons tomato paste
2 cloves garlic, minced
2 cups vegetable broth
1 teaspoon ground cumin
1/2 cup salsa
1 tablespoon nutritional yeast (optional)
6 small tortillas (corn or flour)
1/2 cup guacamole
1/4 cup finely chopped red onion
Fresh cilantro, chopped

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
In a large skillet, heat 2 teaspoons of olive oil over medium heat. Add rinsed quinoa and tomato paste. Sauté for 2 minutes, stirring frequently.
Add minced garlic and cook for 1 more minute.
Pour in vegetable broth and cumin. Bring to a boil, then reduce heat, cover, and simmer for 10–12 minutes until quinoa is fluffy and liquid is absorbed.
Stir in salsa and nutritional yeast (if using) until well combined.
Spread quinoa mixture on the prepared baking sheet and bake for 20 minutes, until edges are slightly crispy.
While quinoa bakes, warm black beans in a microwave-safe bowl for about 30 seconds. Set aside.
Warm tortillas if desired. Divide quinoa and black beans among tortillas.
Top with guacamole, red onion, and chopped cilantro.
Serve immediately and enjoy!

Notes

Customize with your favorite toppings like lettuce, vegan cheese, or hot sauce. Store leftovers in the fridge for up to 4 days. Quinoa filling can also be frozen for meal prep.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Stovetop & Oven
Cuisine: Vegan

Nutrition

Serving Size: 1 taco
Calories: 250
Sugar: 2g
Sodium: 300mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 7g
Protein: 9g
Cholesterol: 0mg