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How To Celebrate Cinco De Mayo: Make These Easy Vegan Quinoa And Black Bean Tacos

Fun fact: Tacos taste even better when made with foods packed with protein and fiber, like beans and quinoa. Here, how to make 'em.

It’s Friday. It’s Cinco de Mayo. There’s tacos. There’s margaritas. Tonight, for dinner, my family and I will enjoy vegan quinoa and black bean tacos, replete with lots of veggie toppings and organic, store-bought salsa! Life is good.

Below, how to make ’em.

vegan black bean tacos

vegan black bean tacos


vegan black bean tacos

vegan black bean tacos


(Serves 5)


  • Blue Corn Tortillas (hard shell; I used Simple Truth brand)
  • 5 tbsp extra virgin olive oil
  • 4 cups cooked quinoa (follow directions on package for cooking)
  • 1 can spicy black beans (use liquid do not drain)
  • 1/2 cup vegetable stock
  • 1/3 cup red onion
  • 1 heaping tsp minced garlic
  • 2 tbsp tomato paste
  • 1 can tomato sauce
  • 1 heaping tbsp chili powder
  • Sea salt if wanted


  1. Cook the quinoa according to package directions (will need 4 cups cooked).
  2. Add 5 tbsp olive oil to a pot and sauté the quinoa, black beans, red onion, and garlic on medium heat for 3 minutes (stir frequently).
  3. Then, add the tomato sauce, tomato paste, chili powder and sea salt and continue to stir frequently throughout cooking process.
  4. After a couple of minutes, add 1/2 cup vegetable stock. Cook for another 7-8 minutes.
  5. Total cooking time should be 12 minutes.
  6. Let taco meat cool for about 20 minutes, which will make the mixture thicker and perfect!
  7. Stuff taco shells with the mixture and top with your favorites!

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Vegan black bean tacos


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