Quinoa Black Bean Tacos with Creamy Avocado Sauce
These quinoa and black bean tacos with avocado crema are a simple and delicious weeknight dinner! They're vegan and gluten free, too. Make some tonight!
Updated by Kathryne Taylor on October 22, 2024
These quinoa tacos are inspired by some I ordered last week at my friend’s bachelorette party. I was sitting next to my college roommates, sipping my cocktail very slowly and feeling sappy about how grown-up we are now.
The waiter came by, and I ordered some quinoa tacos, hoping they would be hearty enough to fill me up. They were, fortunately, and they were so tasty that I had to recreate them at home right away.
The quinoa and black bean filling takes cues from traditional ground beef fillings but offers lots of plant-based protein and fiber. I couldn’t resist topping it with a generous spread of creamy, tangy avocado sauce and some romaine lettuce for some requisite crunch. To make the flavors pop, add a few pickled jalapeños and/or crumbled feta cheese.
Perhaps the best part is that these tacos are ready in 30 minutes. I hope they are a new weeknight favorite for you, too!
More Plant-Based Tacos to Try
- Epic Vegetarian Tacos
- Sweet Potato and Black Bean Tacos with Avocado-Pepita Dip
- Roasted Cauliflower and Lentil Tacos with Creamy Chipotle Sauce
- Roasted Butternut Squash Tacos
Please let me know how your tacos turn out in the comments! I love hearing from you.
Quinoa Black Bean Tacos with Creamy Avocado Sauce
These quinoa and black bean tacos with dairy-free avocado crema are a simple and delicious weeknight dinner! They’re vegan and gluten free, too. Recipe yields about 6 hearty tacos.
Ingredients
Quinoa and black bean filling
- 1 tablespoon olive oil
- 1 cup chopped red onion
- 2 large garlic cloves, pressed or minced
- 3 tablespoons tomato paste
- 1 teaspoon ground cumin
- ½ teaspoon ground chili powder
- ½ cup uncooked quinoa, rinsed well in a fine mesh colander
- 1 cup vegetable broth or water
- 1 (14 ounce) can black beans or 1 ½ cups cooked black beans, rinsed and drained
- ¼ to ½ teaspoon salt, to taste
- Freshly ground black pepper, to taste
Avocado sauce
- 1 large avocado, sliced into long strips
- 1 to 2 medium limes, juiced
- 1 medium jalapeño, deseeded, membranes removed and roughly chopped
- 1 handful fresh cilantro
- ¼ teaspoon salt
Everything else
- 6 to 8 small, round corn tortillas (certified gluten-free if necessary)
- 1 ½ cups roughly chopped romaine lettuce, arugula or spring greens
- Optional garnishes: pickled jalapeños or radishes, crumbled feta cheese
Instructions
- To make the filling, warm the olive oil in a medium-sized pot over medium heat. Sauté the onion and garlic with a dash of salt for 4 to 5 minutes, until the onions are softened and turning translucent. Add the tomato paste, cumin and chili powder and sauté for another minute, stirring constantly.
- Add the rinsed quinoa and 1 cup broth. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess liquid and fluff the quinoa with a fork. Stir in the drained black beans and add salt and pepper, to taste. Cover and set aside for a couple of minutes to warm up the beans.
- To make the avocado sauce: Simply combine the ingredients as listed in a food processor or blender, starting with the juice of 1 lime. Blend well. Season with salt, to taste, and add another tablespoon or 2 of lime juice if desired.
- In a large skillet over medium heat, warm the tortillas in a single layer, flipping halfway. Wrap the warmed tortillas with a lint-free tea towel until ready to serve. To assemble the tacos, spread quinoa and black bean filling down the center of the tortilla, then top with a generous drizzle of avocado crema, a handful of chopped romaine and any additional garnishes you’d like to add. Eat up!
Notes
Recipe inspired by Picasso Cafe in Oklahoma City and adapted from my roasted cauliflower and lentil tacos and southwestern kale power salad.
Make it vegan/dairy free: Just don’t add cheese!
Make it gluten free: Be sure to use certified gluten-free corn tortillas.
Make it tomato free: Skip the tomato paste.
Storage suggestions: Store individual components separately. Press plastic wrap against the surface of the avocado sauce to prevent oxidation. Warm the tortillas and filling just before serving, then top with avocado sauce and chopped romaine.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Congrats Kate! Woo!! I am a firm believer in bachlorette parties including tacos (mine did!) and these are perfect!
These look so good, I *almost* regret buying the ingredients for your cauliflower and lentil tacos earlier today.
I just started reading your blog and I’ve already made 3 recipes from it. I keep finding more to try and I am going to add these to the list!
No regrets! :) Maybe you can make these next week. Thank you for saying hello, Barbara. I’m so glad to hear you’re enjoying my recipes!
That looks very delicious! I really have to try both recipes! x
Making these next week. Congrats on the win!
Thank you, Melissa. Hope you love them!
Tacos are the one veggie thing that I don’t mind a little meat mimicking, and your quinoa treatment here sounds so, so delicious. How amazing that you get to rep the USA! Proud of you, girl :)
Thanks, lady! I’m generally anti-meat mimicking, too, but these are just right. xo!
You had me at garlic and black beans. Pinned.
Thanks!
That’s great that your tacos won – and will be proudly representing USA! These tacos look fabulous!
I love your avocado sauce recipe, I use it on so many things! Looking forward to adding this dish to my avocado sauce repertoire
Thanks, Jessie! I’d put avocado sauce on everything if I could get away with it!
Ahh congrats Kate! I definitely think of you as a pulses expert so it’s well deserved :)
Congrats! We LOVE your cauli lentil taco recipe and make it all the time. Looking forward to trying this one.
Thank you, Kathleen! :)
I’d like to make this but I was wondering if you heat up the black beans? Thanks!
Hi Olga! Good question. If you mix the beans into the warm quinoa as directed, they’ll get nice and warm by the time you’re ready to assemble the tacos.
Thanks for the reply! I made it this weekend and it was delicious!
Hooray! Thanks, Olga!
Yummy! They have to make quinoa tacos stat!
Well Congrats! I think I’m probably your number one fan of that lentil/cauliflower taco recipe. I’ve made it countless times. It deserves its honor! Kate, Kate, Kate, you’ve done it again with this recipe. It’s another WINNER! Made it tonight and we chomped down more than we should’ve. Husband said to make sure I save this recipe ;) The best part is that I had everything already so no need for a special trip to the store. Doubled the recipe (so glad I did!), and now I have a little left over for tomorrow :) Simple, quick and bursting with unimaginable yumminess ;) Thank you!!
Trish, thank you! Delighted to hear that you’re loving my taco recipes! Yay! The ingredients in these tacos also make a great taco salad. Might have to post that version soon!
This looks delist! Can’t wait to try it out!
Thanks, Lisa! Hope you love them!
Congratulations Kate! Those tacos were a winner from the first bite! And these ones are similarly praise-worthy! I cannot wait to make these, and I love that they are weeknight friendly :)
Also, all bachelorette parties should include tacos and cocktails, isn’t it in the ‘lady rule book’ somewhere ;)
Thank you, Amy! Yep, I agree, all proper bachelorette parties should include both tacos and cocktails.
This looks fantastic! I’m a huge fan of vegetarian tacos.
Yay! Woohoo! I’m so glad you won! I was hoping you would! I was going to vote, but I couldn’t since I don’t have Facebook. :( But I am a big fan of yours, so I’m super geeking out right now that you actually won. :D
Yay, thanks Abbie! :)
Yeah! Congrats on your taco victory; such a worthy dish to represent the US! You are definitely the queen of veggie tacos. I’m so excited to try these ones.
Why thank you, Kathryn! :) Hope you love these tacos!
I’ll be trying this for sure!!! looks so yumy
I never thought of adding quinoa to tacos!! I’ve been thinking of making an avocado cream sauce for forever though! Might have to try with a bit of roasted red pepper!
Hi Kate! I love your tacos, literally all of them :) Sadly, acid reflux has lately demanded I stop eating pretty much any tomato product :( Any ideas for a good substitute for tomato paste that will still have a similar end-texture result? Appreciate any thoughts! Thanks for your wonderful blog!
Hey Kelsey! I’m sorry for my delay and sorry to hear that you have to avoid tomato products! You can skip the tomato paste altogether. I think the tacos will still be great without it, albeit not tomato-y.
Congrats! Way to rep the US at the UN 2016 International Year of Pulses Celebration. I’ve never had tacos with quinoa before, but I like how quinoa kind of mimics the texture of ground meat. Thanks for making a veggie taco recipe that I can give to meat-lovers :)
Thanks, Alexa!
These look great, Kate. I’ve come to the conclusion that pretty much anything is better on a tortilla! Kudos!
Amen!
These were pretty much perfect. I love your sweet potato and black bean tacos, but these are much more manageable for a weeknight. I mixed the leftover taco filling into scrambled eggs for a breakfast burrito the next day. Thanks for a total keeper!
Thank you, Kate! Happy to hear it! I love your breakfast burrito idea.
HI Kate! I can’t wait to make these tacos. For the Quinoa, is the 1/2 cup of dry or cooked quinoa?
Hi Caitlin! I’m sorry for the confusion. Dry/uncooked!
I am so fired up to make these – thank you for posting:) And congrats on winning; so happy to see a movement on healthy eating!
Thank you, Kimberley!
Holy Guacamole these are good! My 4 yr old and 1 yr old even ate it! I just found out about your website and will definitely be making more of your recipes after this homerun. Thank you for making healthy taste good! Love from Texas!
Hi Tiffany! So glad you found my site and enjoyed these tacos! Hope you love the other recipes just as much. :)
Just made these for dinner tonight. Super yummy! That avocado creama – <3 Thanks for another great recipe Kate!
Thank you, Susan! So glad you enjoyed it!
Wow, had these for dinner tonight and so delicious. My partner said “these taste better than the meat variety”.
Awesome! Thanks, Candice!
Let me start by saying I love that Kate’s recipes are vegetarian friendly and find that a lot of my pins lead me to her site!
Anywho, I made the quinoa and black bean tacos this morning. They came out delicious and something I rarely find with plant-based eating, I was full. I must admit I am a heavy-handed chef, but I found that this meal has a great balance of flavors. Some ways I adapted the recipe were:
-I used smoked paprika and chipotle chilli powder (instead of chili powder) as an additional spice when preparing the black beans and quinoa. This gave the beans and quinoa a smoky flavor, reminiscent of BBQ. Damn good!—Did I mention I’m from Texas. Um, yep.
-I did not use a food processor for the avocado sauce, thus it was just guac. I prefer chunky to liquid. It turned out delicious.
I’d make it again!!
Yay, thanks again Sheree! Love the sound of your smoked paprika/chipotle/guac version.
Really amazing! I just stumbled across this recipe and I thought I would make it. I would say its better than regular tacos!
Woohoo! Thanks, Emma!
Oh yum, Kate! Just got back from a family trip and I’m catching up on all of my favorite blogs. You’ve got so much good stuff posted lately, although you always do. :) Looking forward to trying this one!
Thank you, Emily! :)
YAYYYY!!! Congrats. That’s so exciting. Love that you’re celebrating with MORE tacos. Good life choices all around.
Thanks, Joanne!
Wow, Kate, I do not even know how I came across your website, but I decided to subscribe and save it, because everything looked good. I have just made this recipe and it is so good, even my meat lover husband was impressed.
I have filling left, I think you could easily fill 10 tacos with it. Which is great, because I do not have to think about my lunch for tomorrow ;)
BTW, love your dog!
Thank you, Raquel! I’m so glad you both enjoyed the tacos! Cookie says hi. :)
Making these tonight and definitely adding grilled veggies. Thanks, Kate!
Hope they turned out great, Quinn!
Made these last night, took a chance and doubled the recipe so we’d have enough leftover for lunches for a couple days – LOVED them! Even my carnivore husband said they were really good. He’s pretty picky and swears he doesn’t like quinoa, but he ate 3 tacos without complaints ;)
Hooray! Thank you, Allison!
Just found your website and this recipe. Made it today, it is delicious, thank you so much
Sorry that should be 5 stars
Thanks, Lesley!
We are having a Mexican themed dinner tonight and I now I have what looks and sounds like a delicious meal to prepare him too….and maybe I will enjoy it more than the meat!
I hope your dinner turned out great, Amanda! Sounds like fun!
These are amazing, especially the avocado sauce, my husband and I could not get enough. Super quick and easy too, very helpful when you have a 7 month old:) I just stumbled across your blog and am so grateful, you have so many fresh and delicious sounding recipes. Tomorrow we’ll be trying the lentil-chickpea burgers, mmmm can’t wait!
Thank you, Shani! Happy to hear it! Hope you enjoyed those burgers, too.
Cookie & Kate-
We really enjoyed this recipe, and were pleased to find one more way to add some healthy quinoa to our dinner.
We used red quinoa – and topped it with garden-fresh, diced tomatoes.
Initially, if was kinda’ soupy, after the :05 min sit. I threw it back on the burner & within a few mins it thickened up nicely. I added the black beans, gave it a stir & then let it sit for another :05 min (covered). In the end, if pactually looked like your photograph above. Voila!
Thanks, and we’ll continue coming by for more great recipes, and continue giving your site to friends & family.
T & S
Thank you, Todd an Susan! I’m glad you rescued the quinoa. I’m not sure what happened there. Thank you so much for sharing my site with your friends and family!
Well let’s see… My husband ate six and my toddler asked for “more” I’ve made them before but THESE are way better. Y U M !!!
Fantastic!!! Thank you, Alyssa!
Made these tacos tonight and they were a big hit! Posted a photo on Instagram, as you requested. I added fresh garden tomatoes and served with Mexican corn and Blue Corn chips on the side. Awesome!
Awesome! Thanks, Erik! I’ll go find your photo.
Checked your instagram hashtag in a different part of your blog and realized it had an exclamation point at the end. You should be able to find my photo now, I added the e-point. Thought you were just being enthusiastic where you say “share a photo on instagram with hashtag #cookieandkate!”.
Oh no, sorry about that! It shouldn’t need an exclamation point on the end. I’m behind on checking my Instagram, I’ll go do that right now! I’m sorry!
Hi Katie!
I loved this recipe!! The quinoa and black bean filling was so good and that avocado sauce is something I’ll sure to make again for another meal.
I featured your recipe on my taco tuesday blog – http://www.tacotuesday.xyz
Thanks!
Sandra
Thanks for sharing, Sandra! Love your post. Looks like a very fun night. :)
I love tacos and this is a delicious and satisfying vegetarian version.
Thank you, Maggie! :)
Just made the quinoa black bean tacos and they were delicious. Even my eat meating husband liked it.
HA HA meat eating that is!
Haha! Glad you all enjoyed the tacos!
Hi Kate! I’m so not a vegetarian, but me and my hubby like to have a meatless meal at least once a week, and my friend introduced me to your blog. I have yet to try a recipe, but I’m just absolutely drooling at all of your pictures! I cannot wait to try so many of these! Actually, me and my girl friends are doing a cooking lesson next week and we are trying to decide which one of your recipes to make :) Thanks for all of these healthy meal ideas!
Hi Leesa! Don’t worry, non-vegetarians are welcome here. :) Please thank your friend for me for sending you to my blog! I hope you all love the recipe you pick!
I made these tonight and they were soo good! My boyfriend loved them also. I substituted the quinoa with brown rice and it tasted great. Thanks for the recipe, will make these again for sure.
Thank you, Tara! Glad to hear it!
We are trying to incorporate more meatless meals in our house and tacos are always a favorite! These look delicious! Thanks!