Cilantro Lime Black Bean Tacos with Quinoa are a healthy, refreshing plant-based dinner or lunch just in time for summer eating!
You all may know about my love for tacos. They're so incredibly versatile, for starters. Whether you're vegan, vegetarian, pescatarian, or an omnivore, you can throw nearly any protein on tortillas and have a delicious and healthy meal in no time.
I've shown you how to make tofu quinoa tacos before, as well as cauliflower tacos, but these black bean quinoa tacos? They've completely stolen my heart.
Of course, they have my favorite grain as a base. But the real fun and flavor comes from black beans, creamy avocado, and a zesty lime-cilantro topping.
How to Make Cilantro Lime Black Bean Tacos
To make these fast weeknight tacos, you'll start with a base of cilantro lime quinoa. This recipe is actually from my Mexican Quinoa Breakfast Bowls and it's the perfect base for these tacos. The quinoa gets cooked in flavorful vegetable broth and lime juice for an added dose of savory and citrusy flavor in the tacos. Then you'll stir in fresh cilantro to add a confetti-like texture to the quinoa.
While the quinoa cooks, you can prepare the remaining taco toppings.
Guacamole for Tacos
Start by making a quick guacamole (this is a don't-miss ingredient in these black bean tacos).
All you need to make my fast guacamole is a nice ripe avocado, red onion, cilantro, lime juice and a touch of salt. Mashed up so it's still a little chunky, then plop some on top of these quinoa tacos and man oh man, GOOD!
If you're in a real rush, you can even make this guacamole right in a food processor. Simply dump in all of the ingredients, blend, and voila: a light, creamy flavorful guacamole.
Plant-Based Taco Topping Ideas
The ways to top your black bean tacos are pretty endless. Here are some of my favorite additions to vegan tacos:
- Sliced jalapeños (fresh or pickled)
- Pickled red onion
- Shredded cabbage or lettuce
- Vegan sour cream or yogurt
- Fresh salsa or pic de gallo
- Diced tomato
Can I Meal Prep Black Bean Tacos?
You sure can! While the guacamole is best served right after you make it, you can totally prepa all of the other components of these vgan tacos for a week of healthy lunches or dinners.
Because everything is fresh and plant-based, you can just assemble the quinoa, black beans, and crunchy toppings in meal prep containers on a Sunday. Wrap the tortillas in aluminum foil. Then when we get to work or when lunch hour strikes at your work-from-home set up, just pop everything into the microwave and it's an instant taco party!
And if you have a few extra minutes, make the guac fresh. Or simply dice a ripe avocado, add a squeeze of lime juice and a sprinkle of salt and top each taco.
More Healthy Meal Prep Recipes to Try:
- One-Pot Mediterranean Quinoa with Spinach + Chickpeas
- Autumn Harvest Quinoa Bowls
- Chili Roasted Sweet Potato + Black Bean Quinoa
- Balsamic Tempeh and Roasted Vegetable Quinoa Bowl
- Chipotle Tofu Quinoa Bowls
If you love these Cilantro Lime Black Bean Tacos and try them yourself, be sure to tag me on Instagram and give the recipe a rating or a review below.
Cilantro Lime Black Bean Tacos with Quinua
- 2 cups vegetable broth
- 1 cup quinoa
- Juice & zest of 2 limes
- 1/2 cup chopped cilantro
- 1 can black beans drained and rinsed (doesn't need to be shown on video)
- 2 avocados
- 1/4 cup chopped red onion
- Juice of 1 lime
- 1/4 cup chopped cilantro
- Salt & pepper to taste
- Sliced red cabbage
- Chopped cilantro to garnish
- 10 corn tortillas
- Add veggie broth, quinoa and lime juice to a small sauce pan. Bring to a boil, cover and reduce to simmer for 12 – 15 minutes until all the liquid has been absorbed.
- Remove from the heat and let cool for 10 - 15 minutes. Stir in lime zest, ½ cup cilantro and season with salt & pepper.
- In a separate bowl, mash avocado until almost smooth. Stir in onion, lime juice and ¼ cup cilantro. Season with salt & pepper.
- To assemble tacos, place ¼ - ½ cup of quinoa mixture onto the base of each tortilla. Top with black beans, cabbage and the guacamole. Garnish with cilantro (and/or hot sauce!) and enjoy immediately!
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18 comments on “Cilantro Lime Black Bean Tacos with Quinoa”
What a good recipe for the summer. I particularly like the meal prep idea. Is there anything you would suggest for red onion? They just don’t exist in Korea!
Shallots or green onions would be perfect!
SOO GOOD! I added some queso fresco on top and it was amazing. Definitely my new go to taco recipe!
YUMMM! Sounds awesome 🙂 xo
I can’t wait to make them this evening. I love my avocado with some mango so going to add that in there as well. Thanks for the recipe! 🙂
Yum! Hope you enjoy them! xx
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Do you think it’ll taste too bland if we don’t use the vegetable broth?
I don’t think so, nope! You could also use coconut milk which would be tasty 🙂
If you have a vacuum sealer, you can cut your avocado in half, slice it into desired pieces while still in the skin and vacuum seal it to keep it from browning. Then, when you’re ready to eat, just scoop out the avocado wherever you want it. (I’m embarrassed at how many years it took me to figure that out!)
Love that idea!
Made these tonight, I wish the lime juice and zest for the quinoa were more measured because sizes vary greatly! Our quinoa mix ended up with way too much lime. Just a thought when writing directions. Will definitely make our own notes for next time.
Thanks for sharing! I’ll make a note 🙂
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These tacos look delicious! I can’t wait to try them. 🙂 What is the red sauce you put on the tacos? Ty.
Just sriracha sauce 🙂
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