These are meaty tacos – without any meat! The fully plant-based filling is stick-to-your-ribs hearty, with all the classic flavors of the ground beef taco you grew up with and it won’t take you any longer to make.

Of all the vegan meals I’ve made, this might be my family’s favorite – it’s become part of our regular rotation.

Jump to:

• Ingredients
• Directions
• More Meatless Tex-Mex Meals
• Recipe

Ingredients

• 1 Tablespoon olive oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons paprika
• 2 Tablespoons tomato paste
• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 1 14-oz. can black beans, drained & rinsed
• 2 Tablespoons lime juice
• Salt and pepper, to taste
• Tortillas, for serving
• Shredded lettuce and sliced olives, for serving

I serve this filling with my homemade flour tortillas – I use vegetable shortening to keep them vegan. They can be made ahead, so I usually prep a big batch a few days before so that dinner time is quick.

For toppings, I usually keep it simple – lettuce, avocado, salsa, and black olives are our favorite. If I’m not trying to keep the meal vegan, shredded cheese ands our cream are also always popular!

Directions

1. Add olive oil to a skillet over medium heat. When hot, add the onion and cook until softened, about 5 minutes. Stir in garlic and cook an additional minute, until fragrant.
2. Stir in the chili powder, cumin, and paprika until evenly combined with the onion. Stir in the tomato paste and let cook for 2 minutes.
3. Stir in the dry quinoa and cook for a minute to toast. Stir in the vegetable broth and beans. Bring to a boil, then cover and reduce to a simmer. Cook until the quinoa is cooked through, about 15 minutes.
4. Remove from heat and let stand, covered, for five minutes. Stir in the lime juice and season to taste with salt and pepper.
5. Serve in tortillas with toppings of choice.

On thing I love about this filling is that it reheats really well – so it’s great for leftovers! Besides tacos, we’ve used this to top nachos, make taco salads, and as filling for quesadillas. The simple seasoning makes it really versatile!

More Meatless Tex-Mex Meals

I love meatless Tex-Mex meals because I feel like the flavor profile pairs so well with beans and veggies. We have a whole bunch of meatless taco options: Black Bean and Pineapple Tacos, Baked Vegetable Tacos, and Honey-Lime Sweet Potato and Black Bean Tacos are all awesome.

Burritos are also a favorite for meatless meals – and they freeze well for quick lunches too. My person favorites include Pinto Bean Burritos, Crispy Black Bean and Rice Burritos, Roasted Vegetable and Black Bean Burritos, and Spicy Bean and Rice Burritos.

Recipe

Vegan Black Bean & Quinoa Tacos

Yield: 6 Servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Print

Ingredients

• 1 Tablespoon olive oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons paprika
• 2 Tablespoons tomato paste
• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 1 14-oz. can black beans, drained & rinsed
• 2 Tablespoons lime juice
• Salt and pepper, to taste
• Tortillas, for serving
• Shredded lettuce and sliced olives, for serving

Instructions

1. Add olive oil to a skillet over medium heat. When hot, add the onion and cook until softened, about 5 minutes. Stir in garlic and cook an additional minute, until fragrant.
2. Stir in the chili powder, cumin, and paprika until evenly combined with the onion. Stir in the tomato paste and let cook for 2 minutes.
3. Stir in the dry quinoa and cook for a minute to toast. Stir in the vegetable broth and beans. Bring to a boil, then cover and reduce to a simmer. Cook until the quinoa is cooked through, about 15 minutes.
4. Remove from heat and let stand, covered, for five minutes. Stir in the lime juice and season to taste with salt and pepper.
5. Serve in tortillas with toppings of choice.

Notes

Adapted from Plays Well with Butter