Name: Black Bean Quinoa Tacos with Cilantro Lime Cashew Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 small yellow onion, diced; 2 cloves garlic, finely chopped; 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 serving: charred corn tortillas, sliced avocado, cilantro lime cashew crema, chopped cilantro, salsa, lime wedges; For the Cilantro Lime Cashew Cream:; 1 cup raw cashews; 1 clove garlic; 1 cup roughly chopped cilantro; Optional: 1 small jalapeno, deseeded; 1 large lime, juiced; ½ lemon, juiced; ¾ cup water; Kosher salt and ground black pepper, to season

Why Make This Recipe

Black Bean Quinoa Tacos with Cilantro Lime Cashew Cream are a delicious and healthy twist on traditional tacos. This vegan and dairy-free option is not only packed with flavors but also high in protein and fiber. Using quinoa and black beans as the base, you get a satisfying meal that is both nutritious and filling. Plus, the creamy cilantro lime cashew sauce adds a zesty kick that perfectly complements the tacos. It’s a great recipe for anyone looking to enjoy a plant-based meal that everyone can love!

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How to Make Black Bean Quinoa Tacos with Cilantro Lime Cashew Cream

Ingredients:

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 (see Recipe Notes, Below)
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 serving, as desired: charred corn tortillas, sliced avocado, cilantro lime cashew crema (below), chopped cilantro, salsa of choice, lime wedges, etc.

For the Cilantro Lime Cashew Cream:

1 cup raw cashews (see Recipe Notes, below)
1 clove garlic
1 cup roughly chopped cilantro
Optional: 1 small jalapeno, deseeded (as desired) and roughly chopped
1 large, juicy lime, juiced (about 2 tablespoons)
½ lemon, juiced
¾ cup water
Kosher salt and ground black pepper, to season

Directions:

Heat olive oil in a medium skillet over medium heat. Add the diced onion and season with 1 teaspoon of kosher salt. Cook until the onion is translucent and fragrant, about 3-4 minutes.
Stir in the garlic and cook for about 30 seconds until it’s fragrant. Add the chili powder, ground cumin, smoked paprika, and tomato paste, stirring to coat the onion and garlic. Cook for 1-2 minutes until very fragrant.
Add the quinoa to the skillet, mixing it with the onion mixture. Let the quinoa toast for about 1 minute. Then, pour in the vegetable broth (or water) and bring to a boil on high heat.
Once boiling, add the drained black beans. Cover the skillet and lower the heat to a simmer for 15 minutes. After the quinoa is cooked, remove from heat and let it rest covered for an additional 5 minutes.
After 5 minutes, uncover and squeeze lime juice over the mixture, then fluff it with a fork. Set aside for taco assembly.
While the quinoa simmers, prepare the cilantro lime cashew crema. In a food processor or blender, combine all cashew crema ingredients. Blend until smooth, adding a tablespoon or two of water to achieve the desired consistency. Set aside or store in an airtight container in the refrigerator for up to 1 week.
To serve, fill a tortilla with the quinoa and black bean mixture, top with sliced avocado, and drizzle with cilantro lime crema. Garnish with chopped cilantro, a squeeze of fresh lime juice, and any salsa or toppings you like. Enjoy!

How to Serve Black Bean Quinoa Tacos with Cilantro Lime Cashew Cream

Serve the tacos warm on charred corn tortillas. Add fresh toppings like sliced avocado, chopped cilantro, and your choice of salsa or lime wedges. The cilantro lime cashew crema is a delicious addition that brings all the flavors together.

How to Store Black Bean Quinoa Tacos with Cilantro Lime Cashew Cream

You can store the taco filling in an airtight container in the refrigerator for up to 4 days. The cilantro lime cashew crema can also be kept in an airtight container and stored in the fridge for up to a week. Reheat the quinoa and black bean mixture in a pan or microwave before serving again.

Tips to Make Black Bean Quinoa Tacos with Cilantro Lime Cashew Cream

For added flavor, let the quinoa simmer a bit longer if needed until it is fluffy.
Make sure to soak the cashews for a few hours before making the crema for a creamier texture.
If you want more spice, add some chopped jalapeno to the quinoa mixture or use a spicy salsa as a topping.

Variation

You can easily customize this recipe by adding other veggies like bell peppers or corn to the filling. You can also swap out the quinoa for brown rice or use lentils instead of black beans for a different flavor profile.

FAQs

1. Can I make the cilantro lime cashew crema ahead of time?
Yes! The crema can be made in advance and stored in the refrigerator for up to a week.

2. Are these tacos gluten-free?
Yes, if you use corn tortillas, this recipe is entirely gluten-free!

3. Can I freeze the taco filling?
Yes, you can freeze the quinoa and black bean mixture in an airtight container for up to 3 months. Thaw it in the fridge overnight before reheating.