Quinoa Bean Tacos

"I loved the idea of using quinoa in tacos, and this is what has evolved as a favorite variation around here. Feel free to adjust toppings to your favorites. This also works with soft tacos (the 6" size), but the extra texture provided by a crunchy shell with the soft filling is a nice touch."
 
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photo by ColoradoCooking photo by ColoradoCooking
photo by ColoradoCooking
photo by ColoradoCooking photo by ColoradoCooking
photo by ColoradoCooking photo by ColoradoCooking
photo by Dr. Jenny photo by Dr. Jenny
photo by Rita1652 photo by Rita1652
Ready In:
30mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Prepare quinoa according to package directions, about 15 minutes.
  • When quinoa is done cooking and water has been absorbed, stir in refried beans, cumin, chili powder, and cayenne pepper. Mix well to combine and reduce to low heat.
  • Stir in shredded cheese until it melts. Be careful to continue stirring frequently, otherwise the mixture may scorch on the bottom.
  • If desired, warm taco shells according to package directions.
  • Stuff quinoa bean mixture evenly into taco shells and finish with your desired toppings.

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Reviews

  1. I used red quinoa, blue tacos, I did add salsa Recipe #466626<br/> to the bean mixture for more moisture. Add a fresh slice avocado to mine along with additional salsa. Thanks!
     
  2. We like to go meatless several times a week. We both loved this recipe. I mean it’s so easy! I doubled the quinoa and used 2 cups beef broth, ancho chile powder, jalapeño and sautéed onion. All in the rice cooker on white rice setting. Once done, added 16 ounces refried beans and Hatch cheddar cheese. I think next go I’ll add 1/2 packet of taco seasoning at the beginning. This is a keeper and I’ll make often. Thank you.
     
    • Review photo by ColoradoCooking
  3. I already had correct amount of quinoa left cooked from another meal, so i fried an onion, added few cloves minced garlic and spices with additional spice to suite our taste, then added full can of refried beans and a few tablespoons of salsa before adding quinoa and some cheese. soooo good!! served with a little rice, sour cream, tomatoes and mixed greens on corn tortillas. my 3 and 4 year old kids gobbled their tacos right up! will definitely make again!
     
  4. We really enjoyed this quinoa taco recipe last night. I would not have thought to use quinoa in my bean tacos, so making this recipe has inspired all kinds of future variations. We used soft flour tacos because DH doesn't care as much for hard shells, red quinoa, skipped the lettuce, subbed a fresh serrano pepper for the jalapeno (what I had on hand) and monterey jack for the cheese (also what I had on hand). Made Elly's World Famous Black Beans from the Elly Says Opa! website for the side, which worked well. DH was talking about trying this recipe next time with black beans instead of refried. Anyway, thanks for a great recipe that is wonderful as is, and for other future variations. Made for Veggie Swap April 2013.
     
  5. I love simple and delicious and this recipe was both! I loved the extra texture that the quinoa gave the beans. I spiced up the mixture a bit for our tastes, but the base was wonderful. My new go-to taco and enchilada filling!
     
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Tweaks

  1. We really enjoyed this quinoa taco recipe last night. I would not have thought to use quinoa in my bean tacos, so making this recipe has inspired all kinds of future variations. We used soft flour tacos because DH doesn't care as much for hard shells, red quinoa, skipped the lettuce, subbed a fresh serrano pepper for the jalapeno (what I had on hand) and monterey jack for the cheese (also what I had on hand). Made Elly's World Famous Black Beans from the Elly Says Opa! website for the side, which worked well. DH was talking about trying this recipe next time with black beans instead of refried. Anyway, thanks for a great recipe that is wonderful as is, and for other future variations. Made for Veggie Swap April 2013.
     

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