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Black Bean Quinoa Tacos with Cilantro Lime Cashew Crema

A colorful and nutritious taco dish filled with black beans, quinoa, and topped with a creamy cilantro lime cashew sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 tacos
Course: Dinner, Main Course
Cuisine: Mexican, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Taco Filling
  • 1 cup quinoa Rinsed and cooked according to package instructions.
  • 1 can black beans Canned or cooked, drained and rinsed.
  • 1 bell pepper Diced; any color is fine.
  • 1 red onion Diced.
  • 2 cloves garlic Minced.
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • salt to taste
  • pepper to taste
Cilantro Lime Cashew Crema
  • 1 cup cashews Soaked overnight.
  • 2 tablespoons lime juice
  • 1 handful fresh cilantro Packed.
  • salt to taste
Taco Shells
  • 4-8 pieces taco shells or tortillas For assembly.

Method
 

Preparation
  1. Rinse 1 cup of quinoa under cold water and cook it according to package instructions for about 15 minutes. Once cooked, set it aside.
  2. Heat olive oil in a skillet over medium heat. Add diced red onion and bell pepper. Sauté until softened (about 5-7 minutes).
  3. Stir in the minced garlic, drained black beans, cumin, and oregano. Cook for another 5 minutes.
Cilantro Lime Cashew Crema
  1. In a blender, combine soaked cashews, lime juice, fresh cilantro, and salt. Blend until smooth and creamy.
Assembly
  1. Fluff the quinoa with a fork and mix it into the black bean filling.
  2. Warm taco shells or tortillas in the oven or on a skillet.
  3. Assemble tacos by spooning the filling into the shells and drizzling with the creamy cashew sauce. Garnish with extra cilantro if desired.

Notes

Store the filling and crema separately in airtight containers in the fridge for 3-4 days. Can be frozen for up to 3 months. To reheat, thaw overnight and warm on the stove or in the microwave.