Ingredients
For the Taco Filling
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, finely chopped or grated
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons smoked paprika
- 2 tablespoons tomato paste
- 1 cup dry quinoa
- 2 cups low-sodium vegetable stock (or water)
- 1 (14-ounce) can black beans, drained and rinsed
- 1 lime, juiced
- Kosher salt and ground black pepper, to season
For the Cilantro Lime Cashew Crema
- 1 cup raw cashews
- 1 clove garlic
- 1 cup roughly chopped cilantro
- Optional: 1 small jalapeño, deseeded and roughly chopped
- 1 large lime, juiced (about 2 tablespoons)
- ½ lemon, juiced
- ¾ cup water
- Kosher salt and ground black pepper, to season
For Serving
- Charred corn tortillas
- Sliced avocado
- Chopped cilantro
- Salsa of choice
- Lime wedges
Instructions
- Sweat the onion: Heat the olive oil in a medium skillet with a lid over medium heat. Add the diced onion and season with 1 teaspoon kosher salt. Cook while stirring occasionally until the onion becomes translucent and fragrant, about 3-4 minutes.
- Toast the aromatics: Stir in the finely chopped garlic and cook for about 30 seconds until fragrant. Add chili powder, ground cumin, smoked paprika, and tomato paste. Stir well to coat the onions and garlic, cooking for an additional 1-2 minutes until the mixture is very aromatic.
- Cook the quinoa: Add the dry quinoa to the skillet and stir to combine with the onion and spice mixture. Toast the quinoa for about 1 minute, then pour in the vegetable broth. Increase heat to high and bring the mixture to a boil. Once boiling, add the drained black beans. Cover the skillet and reduce the heat to low. Let it simmer gently for 15 minutes until the quinoa is tender and liquid is absorbed. Remove from heat and keep covered for 5 minutes to steam. Afterward, remove the lid, squeeze fresh lime juice over the mixture, and fluff with a fork. Set aside.
- Prepare the cilantro lime cashew crema: While the quinoa cooks, combine raw cashews, garlic, chopped cilantro, optional jalapeño, lime juice, lemon juice, and water in a food processor or blender. Blend until smooth and creamy, adding a tablespoon or two of extra water if needed to reach your desired consistency. Season with salt and pepper to taste. Set aside or refrigerate in an airtight container for up to one week.
- Assemble and serve: Warm the corn tortillas and fill them with the quinoa and black bean mixture. Add sliced avocado, drizzle generously with cilantro lime cashew crema, and sprinkle with chopped cilantro. Add a spritz of fresh lime juice and your favorite salsa or other desired toppings. Serve immediately and enjoy!
Notes
- Using low-sodium vegetable stock helps control the saltiness and enhances the flavor of the quinoa.
- Make sure to rinse the black beans thoroughly to reduce sodium and remove any canning liquid flavor.
- To soak the cashews for creamier crema, soak them in hot water for 15-30 minutes before blending if you have extra time.
- This recipe is easily adaptable for gluten-free diets—just ensure tortillas are corn-based.
- The quinoa can be toasted before cooking to boost its nuttiness and flavor.
- If you prefer spicier crema, keep the jalapeño seeds or add more according to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
