Published August 8, 2017. Updated October 28, 2018
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Tacos! These Quinoa Black Bean and Corn Tacoshave been a go-to recipe for my family for over 5 years now and we still can’t get enough of them! No one ever even misses the meat!
A Delicious and Healthy Taco Recipe
These are incredibly hearty and filling and they are jam packed with healthy ingredients. This is definitely one of my favorite recipes!
I have changed this recipe a lot since I originally shared it. Not that it was bad at all I just made the recipe more efficient and improved the texture. Before you’d cook the quinoa first then add it and simmer for 20 minutes. So it ended up cooking longer than needed and was too brothy.
I also added seasonings to my taste and cut back on the cayenne because most people don’t love heat as much as I do. So now we’ve got a perfect, quick, weeknight dinner the whole family can enjoy.
Ingredients You’ll Need for This Recipe
- Olive oil
- Yellow onion
- Garlic
- Chicken broth
- Canned tomatoes with green chilis
- Quinoa
- Spices – chili powder, cumin, paprika, cayenne pepper, S&P
- Frozen corn
- Black beans
- Lime
- Cilantro
- Tortillas and toppings for serving
How to Make Quinoa Tacos
- Saute onion and garlic.
- Add broth, tomatoes, quinoa and spices.
- Bring to a boil then simmer to cook quinoa through.
- Stir in corn and black beans and heat through.
- Mix in cilantro and lime.
- Serve in tortillas with desired toppings.
More Taco Recipes You’ll Love
- Shredded Beef Tacos
- Roasted Chicken Tacos
- Carnitas
- Salmon Tacos
- Shrimp Tacos
- Black Bean Tacos
16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)
5 from 11 votes
Print Recipe
Quinoa, Black Bean and Corn Tacos
These Quinoa and Black Bean Tacos have been a go-to recipe for my family for nearly 5 years now and we still can't get enough of them! No one ever even misses the meat!
Servings: 5
Prep10 minutes minutes
Cook30 minutes minutes
Ready in: 40 minutes minutes
Ingredients
- 1 Tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 1/2 cups chicken broth or vegetable broth
- 1 (14.5) oz can diced tomatoes with green chilis
- 3/4 cup dry quinoa, rinsed and drained
- 1 1/2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/8 tsp cayenne pepper, then more to taste (optional)
- Salt and freshly ground black pepper, to taste
- 1 1/2 cups frozen corn
- 1 (15 oz) can black beans, drained and rinsed
- juice of 1 lime
- 1/4 cup chopped cilantro
Serve with:
- Corn tortillas, warmed
- Chopped lettuce
- Monterey jack or cheddar cheese
- Diced avocados
- Diced tomatoes
Instructions
Heat olive oil in a large non-stick saucepan over medium high heat. Add onion and saute 3 minutes. Add in garlic and saute 1 minute longer.
Stir in broth, diced tomatoes, quinoa, chili powder, cumin, paprika, cayenne and season with salt and pepper to taste.
Bring mixture to a boil, then reduce heat, cover saucepan with lid and simmer until quinoa is cooked through, about 15 minutes.
Stir in corn and black beans, simmer until warmed through, stirring occasionally, 5 minutes longer.
Mix in lime juice and cilantro. Serve warm over tortillas with desired toppings.
Recipe originally shared April 2013. Updated August, 2017.
Recipe Source: Cooking Classy
Notes
- Nutrition info is for filling only.
Nutrition Facts
Quinoa, Black Bean and Corn Tacos
Amount Per Serving
Calories 329Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 50mg2%
Potassium 890mg25%
Carbohydrates 57g19%
Fiber 12g50%
Sugar 4g4%
Protein 15g30%
Vitamin A 520IU10%
Vitamin C 16.8mg20%
Calcium 82mg8%
Iron 4.8mg27%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Course: Main Course
Cuisine: American
Keyword: Quinoa Recipes, Tacos
Author: Jaclyn
Categorized:
- Healthy
- Main Dish
- Mexican and Southwestern
Tagged:
- black beans
- chili powder
- corn
- garlic
- onions
- quinoa
- tomatoes
You Might Also Like:
- Quinoa Chili {Vegetarian}
- Black Bean and Corn Salad
- Sweet Potato and Black Bean Tacos (with Honey and Lime)
- Stuffed Sweet Potatoes {Honey Lime Quinoa}
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156 Comments
Celia
We love this recipe! It’s our go-to for bringing dinner to others :)
Melissa
I’ve been using this recipe for 4 years. Still have my original printout. Having an outdoor taco party with a vegan. I’m glad to have an easy recipe that works for anyone. Meat on the side for the carnivores. I’ve added ground turkey to this recipe. It’s good with or without.
Rebecca Beckwith
My 14 year old grandson made this recipe this morning for breakfast. He’s wanting to test vegetarian and vegan recipes.
He says this recipe is a keeper and I agree.
Jaclyn
So great! Glad to hear you both like these!
Holly
This is delicious and filling and has quickly become a staple. It makes a lot so often I use the leftovers to make stuffed peppers. Would thorough recommend.
Kelly
These are absolutely delicious! My family and I love them. The recipe says 5 servings, but can you tell me how much filling constitutes a serving?
Jaclyn
Sorry I don’t have final yield volume but if you have a large liquid measuring cup that makes it easy to measure.
Lindsey MacPhatter
Love this recipe, have been making it for years! We use hard and soft shell tacos. Kids love these
Lindsey MacPhatter
We also use the leftovers for stuffed peppers, just top with cheese and serve with a nice arugula salad
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