Description
These Black Bean Quinoa Tacos with Cilantro Lime Cashew Crema are a vibrant and hearty vegan, dairy-free meal perfect for a quick and nutritious dinner. Packed with protein-rich quinoa and black beans, seasoned with smoky spices, and topped with a creamy, tangy cashew crema, these tacos are bursting with flavor and texture.
Ingredients
For the Quinoa and 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)
- 1 (14-ounce) can black beans, drained and rinsed
- 1 lime, juiced
- Kosher salt and ground black pepper, to season
For Serving and Toppings
- Charred corn tortillas
- Sliced avocado
- Chopped cilantro
- Salsa of choice
- Lime wedges
For the Cilantro Lime Cashew Crema
- 1 cup raw cashews
- 1 clove garlic
- 1 cup roughly chopped cilantro
- Optional: 1 small jalapeño, deseeded and roughly chopped
- 1 large juicy lime, juiced (about 2 tablespoons)
- ½ lemon, juiced
- ¾ cup water
- Kosher salt and ground black pepper, to season
Instructions
- Sweat the onion: Heat the olive oil in a medium skillet over medium heat. Add the diced onion and season with 1 teaspoon kosher salt. Cook, stirring occasionally, until the onion is translucent and fragrant, about 3-4 minutes.
- Toast the aromatics: Stir in the garlic and cook for about 30 seconds until fragrant. Add chili powder, ground cumin, smoked paprika, and tomato paste. Stir well to coat the onion and garlic evenly. Continue cooking for 1-2 minutes to release the spices’ aroma.
- Cook the quinoa: Add the quinoa to the skillet and stir to combine with the onion mixture. Toast the quinoa for about 1 minute, then pour in the vegetable stock. Increase heat to high and bring to a boil. Once boiling, add the rinsed black beans. Cover the skillet and reduce heat to low. Simmer for 15 minutes, or until the quinoa is tender and liquid absorbed. Remove from heat and let stand covered for 5 minutes. Afterward, uncover and squeeze lime juice over the mixture. Fluff with a fork and set aside for assembly.
- Prepare the cilantro lime cashew crema: While the quinoa cooks, place cashews, garlic, cilantro, jalapeño (if using), lime juice, lemon juice, and water in a food processor or blender. Blend until smooth and creamy, adding extra water by tablespoons as needed to reach desired consistency. Season with salt and pepper to taste. Set aside or refrigerate up to one week.
- Assemble and serve: Warm the corn tortillas and fill them with the quinoa and black bean mixture. Top with sliced avocado, a drizzle of cilantro lime cashew crema, chopped cilantro, a spritz of fresh lime juice, and any desired salsa or toppings. Serve immediately and enjoy your flavorful vegan tacos!
Notes
- Rinse quinoa thoroughly before cooking to remove its natural bitterness.
- To char corn tortillas, heat them on a dry skillet or over direct flame until slightly blackened and pliable.
- The cashew crema can be made ahead and stored in an airtight container in the refrigerator for up to one week.
- Adjust chili and jalapeño to your preferred spice level.
- For gluten-free tacos, ensure tortillas are certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
