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Quinoa Black Bean Crunchy Tacos

A delicious, meatless take on crunchy hard-shell tacos.
Course Main Course
Servings 12 tacos

Ingredients
  

  • 1 cup quinoa
  • 1 14 oz. can black beans (drained and rinsed)
  • 3 tbsp taco seasoning
  • 1/2 cup salsa
  • 2 cups shredded Cheddar or Monterey jack cheese
  • 12 count package of hard taco shells

Topping suggestions:

  • salsa
  • sour cream
  • shredded lettuce
  • diced tomatoes
  • hot sauce

Instructions
 

For taco "meat":

  • Preheat oven to 400°F.
  • Cook quinoa according to package directions or use my method:
    Heat a saucepan on medium. Meanwhile, rinse the quinoa in a small strainer. Dump into hot pan and allow the quinoa to toast for a few minutes stirring occasionally. Add 2 cups of water and sprinkle in some salt. Give it a stir and bring to a boil. Cover and lower temperature to medium low to allow it to simmer for 11 - 12 minutes or until all the water is absorbed. Remove from heat.
  • To cooked quinoa, add taco seasoning, salsa, and black beans. Mix well.
  • On a large baking sheet covered with parchment paper (or greased), spread quinoa black bean mixture out using a rubber spatula or the back of a wooden spoon. Place in preheated oven and bake for 20 minutes. (This will help create crispy edges for a more meat like texture.)

For taco assembly:

  • In the next step you will need a large casserole dish nearby to place your assembled tacos in. (I use a 9x13 glass Pyrex.)
  • Assemble tacos by adding approximately 2 or 3 rounded tbsp (use more or less depending on taco shell size) of quinoa black bean filling to a hard taco shell. Place taco in the casserole dish standing up (see picture above). Continue to assemble tacos until all 12 shells have been filled. (Store any leftover filling in the refrigerator for up to 4 days.)
  • Sprinkle 1 to 2 tbsp of shredded cheese into each of the 12 tacos. Bake at 400°F for 10 - 12 minutes or until shells are toasted. (For vegan tacos, leave out or use vegan cheese.)
  • Allow tacos to cool for a few minutes before serving. Serve with shredded lettuce, diced tomatoes, salsa, hot sauce, or sour cream.

Notes

Nutrition Information: (For taco "meat" only) Serving size: 3 rounded tbsp, Calories: 73 kcal, Fat: <1g, Saturated Fat: 0g, Cholesterol: 0mg, Carbohydrates: 13.6g, Fiber: 2g, Sugar: <1g, Protein: 3g  (Approximately 16 Servings taco "meat" per recipe.)
 
**Please note: Nutrition facts are provided as an estimate and may vary depending on your ingredients. Check product labels or use an online calculator for additional accuracy.