These Quinoa and Black Bean Tacos are an easy weeknight meal! They’re naturally gluten-free and vegan, and can even be grain-free!
Easy for the win.
Being a busy mom of 5 busy kiddos, easy is very important to me. Especially when it comes to food. Just a cursory look through my recipes and you’ll see that I love easy.
Being such a fan of easy meals, of course I’m a fan of easy cookbooks too! And The Easy Gluten-Free Cookbook by Lindsay Garza is just that! Easy.
Now, if you’re any kind of foodie, chances are you already have a bazillion cookbooks. But please don’t let that dissuade you from checking out Linsday’s new cookbook!
The Easy Gluten-Free Cookbook is full of delicious, one-pan or one-pot recipes that are generally 5-10 ingredients only! It includes everything from smoothies, overnight oats, and breakfast cookies, to vegan/vegetarian dinners (seafood and meat dinners, too), and easy, delicious desserts!
Plus these easy, vegan Quinoa and Black Bean Tacos….
Quinoa and Black Bean Tacos.
Tacos are always a hit with my family, but I don’t always have meat on hand, or the time to thaw and cook it up. One thing we do always have on hand, though, beans. So when I saw this recipe in Lindsay’s book, I knew it was for my family.
Sure enough, they gobbled it up! The recipe was the perfect amount for my family of 7, and there was even a little leftover for another meal!
The original recipe for these Quinoa and Black Bean Tacos is completely vegan. My family does not thrive on a vegan diet, however, so I we added in sour cream. You could even add shredded cheese on top, if you like.
We also served these on corn tortillas, which are usually 100% gluten-free. In order to make them more friendly to people who have corn allergies or are on a grain-free diet (like myself), these are also delicious served in a nice big leaf of romaine lettuce!
However you serve them up, I’m sure these easy tacos will be a hit at your dinner table.
Easy gluten-free dinners.
If you’re on the lookout for more easy gluten-free dinners, here are a couple of my family’s favorites. They’re all delicious and 100% kid-approved. 😉
- Crispy Coconut Pan-Fried Salmon
- White Chicken Chili in the Instant Pot or Slow Cooker
- Spaghetti Squash Pizza Casserole
- Easy, One-Pot Mac ‘N Cheese with Hidden Veggies
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Get The Easy Gluten-Free Cookbook HERE!
Quinoa and Black Bean Tacos
Free of gluten, eggs, dairy, and sugar, with grain-free option.
- 1 tablespoon olive oil
- 1 small red onion, chopped
- 2 tablespoons minced garlic
- 1 cup water
- 1⁄2 cup organic quinoa
- 1 teaspoon ground cumin
- 1⁄2 teaspoon red pepper flakes
- 1 (15-ounce) can organic black beans, drained and rinsed
- 1⁄4 cup freshly squeezed lime juice
- 1⁄2 teaspoon sea salt
- 1⁄4 teaspoon freshly ground black pepper
- 6 to 8 small organic corn tortillas, warmed
- 1 small avocado, halved, pitted, peeled, and sliced
In a medium pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for about 4 minutes, or until the onions turn translucent.
Add the water, quinoa, cumin, and red pepper flakes.
Bring the water to a boil, then reduce the heat, cover, and simmer for 12 to 15 minutes, or until the quinoa is fully cooked and fluffy.
Stir in the black beans, lime juice, salt, and pepper.
Spoon the quinoa mixture into the warm corn tortillas, top with the avocado slices, and serve.
Recipe taken from the book The Easy Gluten-Free Cookbook. Used with permission from Lindsay Garza.