Quinoa, Black Bean and Corn Tacos


These Quinoa and Black Bean Tacos have been a go-to recipe for my family for nearly 5 years now and we still can’t get enough of them! No one ever even misses the meat!

Quinoa Black Bean Tacos

These are incredibly hearty and filling and they are jam packed with healthy ingredients. This is definitely one of my favorite recipes!

Quinoa Black Bean Tacos


I have changed this recipe a lot since I originally shared it. Not that it was bad at all I just made the recipe more efficient and improved the texture. Before you’d cook the quinoa first then add it and simmer for 20 minutes. So it ended up cooking longer than needed and was too brothy.

Quinoa Black Bean Tacos

I also added seasonings to my taste and cut back on the cayenne because most people don’t love heat as much as I do. So now we’ve got a perfect, quick, weeknight dinner the whole family can enjoy.

Quinoa Black Bean Tacos

I rarely say you have to try a recipe but this one I’d say is a “must try!” I think it’s even fair to say it’s one of the best quinoa Mexican recipes! It makes great left overs and it’s also a good taco salad topping too.


Quinoa, Black Bean and Corn Tacos

5 from 2 votes

These Quinoa and Black Bean Tacos have been a go-to recipe for my family for nearly 5 years now and we still can't get enough of them! No one ever even misses the meat!

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 5
Calories: 281 kcal


  • 1 Tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 1/2 cups chicken broth or vegetable broth
  • 1 (14.5) oz can diced tomatoes with green chilis
  • 3/4 cup dry quinoa, rinsed and drained
  • 1 1/2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1/8 tsp cayenne pepper, then more to taste (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 1/2 cups frozen corn
  • 1 (15 oz) can black beans, drained and rinsed
  • juice of 1 lime
  • 1/4 cup chopped cilantro

Serve with:

  • Corn tortillas, warmed
  • Chopped lettuce
  • Monterey jack or cheddar cheese
  • Diced avocados
  • Diced tomatoes


  1. Heat olive oil in a large non-stick saucepan over medium high heat. Add onion and saute 3 minutes. Add in garlic and saute 1 minute longer. 

  2. Stir in broth, diced tomatoes, quinoa, chili powder, cumin, paprika, cayenne and season with salt and pepper to taste.
  3. Bring mixture to a boil, then reduce heat, cover saucepan with lid and simmer until quinoa is cooked through, about 15 minutes.
  4. Stir in corn and black beans, simmer until warmed through, stirring occasionally, 5 minutes longer. 

  5. Mix in lime juice and cilantro. Serve warm over tortillas with desired toppings.
  6. Recipe originally shared April 2013. Updated August, 2017.

  7. Recipe Source: Cooking Classy
Nutrition Facts
Quinoa, Black Bean and Corn Tacos
Amount Per Serving
Calories 281 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Sodium 401mg 17%
Potassium 821mg 23%
Total Carbohydrates 47g 16%
Dietary Fiber 10g 40%
Sugars 3g
Protein 11g 22%
Vitamin A 10.4%
Vitamin C 27.3%
Calcium 8.4%
Iron 23.3%
* Percent Daily Values are based on a 2000 calorie diet.


  • Averie @ Averie Cooks: What’s funny is that I think of you as vegetarian in my mind. I read so many blogs but I have a mental list of who’s vegan, who’s veg, who’s in love with cake mix, who uses certain ingredients, etc etc…and I have you in the veggie pile :) So these are perfect! And they look delish! Gorgeous photos. Very hard to make beans look amazing. And you did! April 1, 2013 at 7:50pm Reply

    • Jaclyn: Haha if only I had that kind of will power, and if I didn’t have to cook for a meat loving husband =). Thanks for your compliment Averie! April 4, 2013 at 5:14pm Reply

  • Chung-Ah | Damn Delicious: Love this! I’ve been meaning to eat healthier and this is the perfect way to do it! April 1, 2013 at 9:35pm Reply

  • Wendy: Life is all about balance. Delicious recipes like these tacos make it easy to balance healthy foods with indulgence! April 2, 2013 at 7:46am Reply

  • Melissa: I want to try this recipe! Thanks for sharing. One question: Do you mix in the quinoa at the end, or do you mix it with the stuff you are sautéing? I didn’t see where you add it in the recipe. April 2, 2013 at 1:30pm Reply

    • Jaclyn: Oh my goodness how I missed that after reading the recipe at least THREE times I don’t know =), but thank you! Added in. April 4, 2013 at 5:16pm Reply

  • Meg @ Sweet Twist: These look wonderful. I am obsessed with quinoa lately, I will be all over these. April 2, 2013 at 1:42pm Reply

  • Georgia @ The Comfort of Cooking: So gorgeous, and such a great idea to stuff quinoa into tacos! Love it, Jaclyn. Saving this recipe for sometime soon. Thanks! April 3, 2013 at 8:46am Reply

    • Jaclyn: I hope you enjoy Georgia =)! April 4, 2013 at 5:08pm Reply

  • tammy: Thank you! I have recently gone vegan, and finding tasty family-friendly recipes has been a real challenge. Please keep them coming!! April 3, 2013 at 1:06pm Reply

    • Jaclyn: You’re welcome Tammy! April 3, 2013 at 7:56pm Reply

  • Jessica @ Portuguese Girl Cooks: These look fabulous, Jaclyn! April 5, 2013 at 6:13am Reply

    • Jaclyn: Thanks so much Jessica! April 9, 2013 at 8:46am Reply

  • Donna: These look amazing and have all of my favourite ingredients in them. I am going to have to make them (truthfully, my husband will have to make them ;)). You didn’t mention about the tacos – are they home-made?
    P.S. I am with you with the brownie reward! April 7, 2013 at 9:38am Reply

    • Jaclyn: The taco shells? I just used corn tortillas that I bought at the store I do love both homemade corn, white flour and wheat flour tortillas but they make such a mess and take a bit of time so I don’t make them too often. I wish I had some everyday though I love fresh homemade tortillas. Also I like to spray them with a bit of olive oil then cook them in a skillet. I hope you have a chance to try them soon! April 7, 2013 at 10:07pm Reply

  • Monique @ Ambitious Kitchen: A girl after my own heart. :) April 9, 2013 at 7:20pm Reply

  • what katie’s baking: yum! i love a good, tasty, healthy dinner recipe! perfect. pinning and bookmarking now! April 9, 2013 at 7:24pm Reply

    • Jaclyn: Thanks for the pin Katie! April 10, 2013 at 7:29am Reply

  • Kevin @ Closet Cooking: Those tacos look nice and tasty and sound healthy to boot! April 10, 2013 at 6:31pm Reply

    • Jaclyn: Thanks Kevin! Isn’t it nice when you can find something that is healthy that tastes great. It’s too bad cheesecake isn’t healthy :). April 13, 2013 at 8:58pm Reply

  • Meatless Taco’s |: […] HERE for this great […] April 11, 2013 at 11:08am Reply

  • Jamieanne: Made these last night, they were sooo delicious! Thank you so much for the recipe! :) April 11, 2013 at 6:35pm Reply

    • Jaclyn: I’m so glad to hear you enjoyed these tacos Jamieanne! Thanks so much for your comment and your welcome :)! April 11, 2013 at 8:02pm Reply

  • David Birney: I’m going to make these tonight, so excited. They look amazing, and my wife has been wanting to use Quinoa, which we have never really had. She bought it after we went Gluten free, and not really found any use for it yet. April 14, 2013 at 10:21am Reply

    • Jaclyn: I hope you both enjoy David! April 14, 2013 at 3:27pm Reply

  • Diane Haug: I am going to make this recipe and serve with “scoops” at a fiesta event. It would make a great make your own– April 14, 2013 at 10:54am Reply

  • Alice: Yay! We love our TexMex here in Austin, and I’m excited about serving my husband and toddler (and my pregnant self) a healthy taco! I’m serving these with hard shells tonight. The filling tastes delicious. I did omit the cayenne and reduced the chili powder due my son not being a spicy food lover…yet. Thanks! April 16, 2013 at 4:53pm Reply

    • Jaclyn: You’re welcome Alice! I’m glad you like it :)! April 18, 2013 at 6:05pm Reply

  • Sarah: Hi Jaclyn! I’m not sure how I found your blog, but I’ve had these tacos pinned for a few weeks now. A few mom’s in my mommy group recently had babies and I’ll be making this up for each of them. I’ve just recently started using quinoa – do you know if this recipe would freeze well or not? April 19, 2013 at 9:25am Reply

    • Jaclyn: I think it should freeze okay. I hope it’s enjoyed! April 22, 2013 at 6:21pm Reply

  • Weekly Meal Plan | Week of April 22, 2013 – Thrifty Veggie Mama | Thrifty Veggie Mama: […]  Vegetable, Bean, and Rice Soup Tuesday:  Quinoa, Black Bean, and Corn Tacos Wednesday:  Dinner out for my birthday! Thursday: Chickpea Ratatouille Friday: Pizza Night […] April 22, 2013 at 3:01am Reply

  • Quinoa with Roasted Peppers and Feta | Lex and Learn: […] Quinoa and black bean tacos via Cooking Classy […] April 22, 2013 at 7:07pm Reply

  • Stephanie Atwood: This was amazing. My husband asked if I would make it every week! April 23, 2013 at 6:45am Reply

    • Jaclyn: Awesome! Glad it was enjoyed, thanks for your comment Stephanie! April 25, 2013 at 7:04pm Reply

  • PotterJen: These tacos are delicious! Thank you for sharing this recipe! I used crushed tomatoes by accident- and with basil in it to boot but it did not matter, they are sooo good! April 23, 2013 at 11:57am Reply

    • Jaclyn: You’re welcome! I’m so happy to hear you liked these tacos! April 23, 2013 at 7:47pm Reply

  • Ang: Looks great! How much dry quinoa equals 1.5 cups cooked quinoa? Thanks! April 23, 2013 at 1:59pm Reply

  • Kayla: WONDERFUL! My boyfriend couldn’t tell that there was no meat in it. Unfortunately though there is only 2 of us so we had a ton of it left over. Will be cutting the recipe in half next time! Loved it! April 23, 2013 at 5:09pm Reply

    • Jaclyn: So glad you loved this Kayla! Thanks for your comment! I love that about this too, you don’t miss not having meat because you can’t really tell it doesn’t have any. April 23, 2013 at 7:58pm Reply

  • Gretchen: Maybe the best thing I have ever made for dinner. April 23, 2013 at 6:57pm Reply

    • Jaclyn: Awesome! That’s what I like to hear :). Thanks so much for your comment Gretchen! April 23, 2013 at 7:50pm Reply

  • Weekly Menu Plan – WTCW #98 – Just Us Four: […] Monday:  We are back on track in our attempts to go meatless on Monday with quinoa, black bean and corn tacos. […] May 1, 2013 at 5:02am Reply

  • Janie: We made these last night and they are going in my rotation. My husband thought they were a little sweet (doesn’t like corn), so I don’t know if next time I’ll sub the corn for something else, or make him a corn free batch. I loved them as is! Thanks for the recipe. May 3, 2013 at 7:53am Reply

    • Jaclyn: You’re welcome Janie! May 3, 2013 at 8:52am Reply

  • Dorene: Just made these for our Cinco De Mayo Celebration tonight. They were delicious and will be a regular. I added Kale to these just to give it some hidden veggies and loved it. Thanks so much for sharing! May 5, 2013 at 5:19pm Reply

    • Jaclyn: So happy to hear you liked these, great add in by the way. Thanks for your comment Dorene! May 5, 2013 at 8:59pm Reply

  • Whitney: We had these tonight, and they were yummy! And I’m excited that I have leftovers for lunch! Thanks for sharing the recipe. May 6, 2013 at 6:54pm Reply

    • Jaclyn: You’re welcome Whitney! Glad you like these tacos and thanks for your comment! May 7, 2013 at 9:15am Reply

  • Vicki: Just had these for dinner and they were delicious!!! This recipe is a keeper!!! Thanks!!! May 7, 2013 at 6:27pm Reply

    • Jaclyn: Glad you think so :), thanks for your comment Vicki! May 7, 2013 at 9:08pm Reply

  • Erica Boatman: These tacos came out so DELICIOUS. I followed this recipe to the T, only i substitued fresh tomatoes for canned tomatoes and a diced deveined jalapeno (i didnt add the seeds either because of my kids). They still came out great. Also, when i was reading through the recipe at first, i was a little afraid of the mixture becoming too spicy, but do not be afraid they come out just fine with a little hint of spice. SO healthy and deilicious!! A definate staple in my family. Thanks for the recipe! May 8, 2013 at 5:59pm Reply

    • Jaclyn: You’re welcome Erica! So glad you liked it! May 8, 2013 at 10:27pm Reply

  • elisa: These look amazing! Might even eat these without the shell and perhaps with a runny egg on top. Quick question – did you mean 1.5 cups UNCOOKED quinoa or COOKED. Seems like it would get mushy if you used cooked. Thanks! May 10, 2013 at 3:31pm Reply

    • Jaclyn: I wondered the same thing when I first made them, it’s cooked quinoa that you add in. May 10, 2013 at 4:16pm Reply

  • Ashley: I’m making these right now, and I’m so excited to try them! I do have a question though, what did you do to those tortillas to make them look so amazing?? My corn tortillas are always so dry, but yours look delicious and perfect. I’d love to know the secret! May 14, 2013 at 4:38pm Reply

    • Jaclyn: I fry mine (corn tortillas) in a bit of olive oil and drain on paper towels, I love them this way. May 14, 2013 at 5:09pm Reply

      • Kristin: I would love more deets on how you do that exactly, and the outcome. Are fried tortillas crispy, and do you have to shape them in a taco shape quickly after they come out of the oil, or does it just give them a better flavor? I was going to try this recipe for dinner this week, so I’d love some of your feedback! March 28, 2017 at 3:12pm Reply

        • Jaclyn: The method I prefer for tortillas is to brush both sides lightly with oil (olive oil, veg. oil etc) then cook in a non-stick skillet over medium-high to medium heat until lightly golden brown spots appear then flip and repeat. These aren’t crispy just more flavorful than a plain tortilla in my opinion. You can fry them in a few inches of oil for a crispier shell though you kind of have to fold them over while they fry though (like here: http://www.food.com/recipe/turning-corn-tortillas-into-taco-shells-126744). Or you can get some of those oven taco racks and bake them for a crisp shell.
          This recipe could also be made into tostadas, just use the store-bought crispy tostada shells found by the tortillas. March 28, 2017 at 8:52pm Reply

          • Kristin: Jaclyn, you are just so awesome! Thanks so much for the quick response and the instructions/explanation. I appreesh! March 28, 2017 at 8:59pm

          • Jaclyn: No prob! March 29, 2017 at 7:08pm

  • Monica: I just made these tonight and they were absolutely delicious! I’m not even a vegetarian and I just loved these :) May 21, 2013 at 10:13pm Reply

    • Jaclyn: Isn’t it crazy that they are good without meat :). I’m glad you liked them Monica, thanks for your comment! May 25, 2013 at 9:13pm Reply

  • Steve: This looks wonderful, I’m going to try it soon. I love quinoa, especially the red, as it is diabetic friendly, as are the rest of the ingredients. Thanks for sharing this. June 8, 2013 at 6:10pm Reply

    • Jaclyn: You’re very welcome Steve, I hope you love them! June 10, 2013 at 8:24pm Reply

  • John: Amazing! I added diced peppers to this and ended up adding anothe4 1/4 cup veg stock, which took me awhile to cook off. The result was an amazing quinoa, corn and black bean chili which I’ll us for totally different application as leftovers. Great for tacos, even greater for whatever else you might us chili for. June 13, 2013 at 6:54pm Reply

  • Six healthy & delicious quinoa recipes to put on your must-try list: […] Quinoa, black bean and corn tacos: Quinoa as a taco filling? Genius. Jaclyn at CookingClassy.com has a delicious taco night recipe that replaces ground beef with healthier quinoa. For the filling, she uses lots of spices that you probably already have hanging out on your spice rack, like coriander, cumin and cayenne pepper. She also suggests serving the tacos with corn or wheat tortillas, diced avocados, hot sauce and other yummy toppings. Thank you, Jaclyn, for saving taco night with this healthy recipe renovation. Here’s the full recipe for the Quinoa, Black Bean and Corn tacos.  […] June 14, 2013 at 8:05am Reply

  • Quinoa, Adzuki Bean, Soy Bean, Veg & Corn Tacos | Windy Quilters: […] original recipe was for Quinoa, Black Bean and Corn Tacos, and I’d also found a recipe for Veggie Tacos.  After much deliberation over which one […] June 18, 2013 at 7:09am Reply

  • Jean Denham: Made the Quinoa, B.B. & Corn Tacos today and we both thoroughly enjoyed them. Will certainly be a go to for me often. I have a cookbook out, “Black Beans & Corn” so you know this recipe was right up my alley!! Thanks for posting it and I hope you don’t mind that I shared it with other on my Group Recipes page (with proper credit, of course). Thanks again.
    http://www.grouprecipes.com/136499/quinoa,-black-bean-corn-tacos.html/saved July 19, 2013 at 2:02pm Reply

  • Mariya K: I made these today and they were SO good :) i made them a little too spicy, but with sour cream it evened out. I didn’t miss the meat at all! just delicious. July 19, 2013 at 4:48pm Reply

  • Alicia Champlin: Nutritional information? These look delicious! July 22, 2013 at 9:13am Reply

    • Jaclyn: Sorry I don’t have the nutritional info for my recipes I recommend sites like myfitnesspal and sparkpeople to get that info. July 22, 2013 at 5:22pm Reply

      • Alicia Champlin: Ok. Thanks! Looking forward to trying this!! July 22, 2013 at 8:03pm Reply

  • Lola: made this today and it was AMAZING. to be honest we all had a little bit of doubt as it was cooking (kids think quinoa looks like tiny jellyfish or bugs) but it was seriously so tasty and the kids gobbled it down. we had it both as tacos and as something to scoop up with chips. A+ recipe, 10/10. yummy, nutritious, and filling. thanks! this will be going on our dinner rotation. July 22, 2013 at 4:25pm Reply

    • Jaclyn: I’m so glad your family liked this Lola! I know what you mean about the kids thinking quinoa looks like jellyfish or bugs – it even took me a while to get used to it and the texture :). Thanks for your comment! July 22, 2013 at 5:18pm Reply

  • April Mixon: Do you have a recommendation on the type/flavor/style of quinoa that you used? Thanks! July 27, 2013 at 11:15am Reply

  • WIAW #91: A Three Nap Day: […] PM – We eat while Hunter plays on his play mat. We had Quinoa Black Bean & Corn Soft Tacos with avocado – SO good and SO easy. Loved this […] July 31, 2013 at 5:56am Reply

  • Lianet: Made these last night and I am officially in love!! I might even like these better than traditional ground beef tacos. I topped the mixture with fresh tomatoes, avocado, and sharp cheddar. Delicious and healthy alternative to ground beef!! Thank you so much for sharing. I will be making these for my in-laws next weekend :) August 16, 2013 at 1:03pm Reply

    • Jaclyn: I’m so glad you liked these Lianet – I hope the in-laws do too! Thanks for leaving a comment! August 16, 2013 at 5:27pm Reply

  • Sara: Going to try this tonight! Probably going to have some spicy baked tilapia for my dad who doesn’t believe it’s a meal without meat lol but my mom and I will love the veggie kind! Thanks for the recipe! August 20, 2013 at 11:13am Reply

  • Brittney: Made these for dinner and my husband and I loved them!!! I used beef broth instead of vegetable/chicken because that was the only broth I had and it was delicious!! Will be making them again for sure September 2, 2013 at 5:13pm Reply

  • Quinoa black bean tacos | Danube66: […] Recipe from cookingclassy.com […] September 22, 2013 at 7:17am Reply

  • Food Finds on Pinterest | kickinkitchen: […] This was dinner tonight. A recipe I found on Pinterest and had to try. Quinia, bean and corn burritos. Super yummy! Recipe […] September 23, 2013 at 6:40pm Reply

  • Ryan: Jaclyn,
    Is it possible to leave the mixture in a warm oven for up to an hour after it’s prepared? This will be my first time cooking with Quinoa, so I’m unsure how it does with extended heating. I’m making this to go with my taco bar for a dinner party and would like to have everything done before everyone arrives.
    Thanks! September 27, 2013 at 3:24pm Reply

    • Jaclyn: That should be fine to just keep it warm in the oven, or you can just leave it on the burner over warm heat. Just be sure to keep it covered so too much moisture doesn’t evaporate. I hope you love it Ryan and have a fun dinner party! September 27, 2013 at 8:23pm Reply

      • Ryan: Thank you for the quick reply, Jaclyn. I kept it warm in the stove after preparing. It worked very well. This was a big hit and great addition to our menu. Thank you again! September 29, 2013 at 8:09pm Reply

        • Jaclyn: You’re welcome Ryan! I’m happy to hear that worked and that it was a hit :)! October 1, 2013 at 5:05pm Reply

  • Veronica: I’ve been meaning to comment here. Since I found this recipe, I’ve made it several times and it is delicious! I usually just eat with rice or nothing at all. I cook a whole package of quinoa and freeze it in small batches so I can make this quickly whenever I want. I also add peppers – sweet, red, yellow, green, serrano, etc. whatever I have on hand. Sometimes I only have 1 can of beans and it still comes out great. It’s a great way to get a good healthy dose of veggies and protein. Thank you so much! October 9, 2013 at 10:49am Reply

    • Jaclyn: I’m so glad you’ve liked this recipe Veronica! I’ll have to add some peppers to mine next time :). October 19, 2013 at 7:44pm Reply

  • Marie: I made these for dinner tonight and they were delicious!!! October 10, 2013 at 3:40pm Reply

    • Jaclyn: I’m so glad you liked them Marie! Thanks for leaving a comment! October 10, 2013 at 4:21pm Reply

  • Debi: This recipe is DELISH!! I didn’t alter it one bit. I filled crunchy shells with filling and jack cheese and put in oven at 400 till melted and shells were a bit browned on top. Topped with fresh toms, lettuce, avo and sour cream. My Cholula addicted family didn’t even bring the bottle out of the cupboard. This ones a keeper and going on the meal rotation. October 24, 2013 at 6:29pm Reply

    • Jaclyn: Just what I like to hear Debi! It’s rare that I’m not reaching for the hot sauce either :). I’m going to have to try these with the crunchy shells sometime, yum! Thanks for your comment! October 29, 2013 at 7:40pm Reply

  • Lisa Lara: Thank You Jacklyn. I just made these. Yum. So impressed with how delicious they are and satisfying. My husband liked them too. I had plenty for freezer meals. Thank YOu. October 27, 2013 at 9:40pm Reply

    • Jaclyn: You’re welcome Lisa! I’m so glad you and your husband liked them :)! Love when I can get some extra in the freezer for another time. October 30, 2013 at 3:35pm Reply

  • Jen: This was so yummy! Evan my husband liked it.
    Thanks for sharing! November 2, 2013 at 6:38am Reply

    • Jaclyn: I’m so happy you both liked it Jen! Thanks for your comment! November 2, 2013 at 10:11am Reply

  • Birthdays, colds and craftiness | sew cute and stuff: […] also made these vegan/vegetarian friendly tacos. I found the recipe on Pinterest and in linked me up with a blog called Cooking Classy. I hope […] November 11, 2013 at 4:05pm Reply

  • Stacy: Hi there,

    Would it be fine to use canned corn that isn’t frozen? November 13, 2013 at 9:47pm Reply

    • Jaclyn: Yes that would be fine. I just prefer the frozen corn but if you like canned that works fine too :). November 13, 2013 at 11:17pm Reply

  • Michelle: Can’t wait to try these. What do you have on the top that’s white. I noticed this in the picture and was just curious. December 4, 2013 at 3:29pm Reply

    • Jaclyn: Cottage cheese just for a light alternative to regular cheese, most often I serve these with a Monterey Jack and Cheddar blend though. I hope you love them Michelle! December 6, 2013 at 7:14pm Reply

  • capturing joy with kristen duke: This looks so delicious! Trying it very soon! Curious how you make the flour tortilla into the crunchy shell. Seems like it should be easy enough…but not sure… February 1, 2014 at 9:49pm Reply

    • Jaclyn: These are actually corn but they do look like flour :). I use just a little bit of oil (olive, canola or veg works) in a fry pan (like 1 – 1 1/2 tsp per side), swirl it in the oil and let it fry up until golden brown then flip and do the same on the other side. That way I’m not frying it in a ton of oil and I like how it will give it the nice toasty flavor. Love your blog :). February 2, 2014 at 11:22am Reply

  • Nicole: Super delicious. Pinned it and shared it with a bunch of friends & family! Served it as burritos, over salad and just reheated with some sour cream and avocado on top. One of my favorite things to make!! Thanks :) February 18, 2014 at 1:54pm Reply

    • Jaclyn: I’m so happy to hear this is one of your favorite things to make Nicole! Thanks so much for your comment! February 25, 2014 at 11:25pm Reply

  • Kaitlin: I’ve made this recipe several times now and we love it!! My husband even said “It never ceases to amaze me that these are just quinoa.” We are a meat eating family so for him so be satisfied with something meatless is pretty incredible. The only thing we change is the amount of black beans, we felt 2 cans was way too much so we just use one, other than that it’s flawless! I’ll usually eat it on a salad with crushed up tortilla chips, avocados and sour cream for left overs. Love it! February 21, 2014 at 10:44am Reply

    • Jaclyn: Thanks for your review Kaitlin! I’m so glad your family likes these! March 4, 2014 at 9:32pm Reply

  • Nichole: I can’t begin to describe how much I love this. I love how much it makes, the leftovers are just as good….

    I told myself I was going to make something different each night (or when the leftovers are gone) and I’ve made this three times already. It’s so filling!

    Though twice already I’ve forgotten to rinse the quinoa :( 3 cups of quinoa and 6 cups of veggie broth (what I cook it in) went to waste, but I’m still new to it. Definitely will be trying the chili soon! April 3, 2014 at 9:07pm Reply

    • Jaclyn: I’m so happy to hear you like this recipe Nichole! Thanks for your feedback! April 4, 2014 at 10:21pm Reply

  • Healthy Taco Tuesday: Quinoa and Black Bean Tacos – MISS COCO MARIE: […] Recipe originally posted on Cooking Classy […] April 8, 2014 at 1:35pm Reply

  • Quinoa Taco Bowl | Poor Girl, Rich Life: […] on here because we haven’t made any changes to it, so to see the full thing head on over to Cooking Classy. I also definitely recommend clicking around her site, she has some great looking recipes for […] May 21, 2014 at 9:14am Reply

  • Good Dinner Mom | Black Bean and Quinoa Tacos – Good Dinner Mom: […] Recipe adapted from Cooking Classy. […] May 30, 2014 at 9:31am Reply

  • Quinoa, Black Bean, and Corn Tacos | A Cuisine Adventure: […] Awhile ago, I came across this recipe “Quinoa, Black Bean, and Corn Tacos” when I stumbled on a new website: https://www.cookingclassy.com/2013/04/quinoa-black-bean-and-corn-tacos/ […] June 20, 2014 at 7:05pm Reply

  • Jessica: Hi, I was wondering if you think this could be made in the crock pot. I have a school thing for my kids tonight and thought about just putting it all in there and letting it cook until we get home. Thanks for all the great recipes! July 30, 2014 at 8:42am Reply

    • Jaclyn: I think that would be fine but I’m must not sure how long I’d let it cook (because it may begin to try and burn at some point if it cooks too long). July 30, 2014 at 12:59pm Reply

  • Lisa: Do you by chance know the nutritional Value on this? I’m on weight watchers and it would be nice to have that.
    Thanks September 3, 2014 at 5:37pm Reply

    • Jaclyn: I don’t sorry but you can find info like that on sites like myfitnesspal.com I think. September 22, 2014 at 9:36pm Reply

  • Quinoa, Black Bean, and Corn Tacos (from Cooking Classy) | That Harpist Can Cook!: […] quinoa tacos.  I recently saw a pin on Pinterest featuring Cooking Classy’s recipe for Quinoa, Black Bean, and Corn Tacos and decided that since I was going to the beach, it would be a perfect meal for when I got back! […] September 7, 2014 at 6:44pm Reply

  • Samantha: My boyfriend and I decided to try these the other day because we are trying to eat better and they were SO GOOD. Of course we had to put a little Cholula on our tacos and we ate them for 2 days! Definitely worth a try! November 25, 2014 at 9:48am Reply

  • Andrea: I made this for dinner tonight! It was my first attempt at cooking meatless. I ABSOLUTELY LOVED IT!!! I didn’t feel like I was missing a thing! January 14, 2015 at 5:40pm Reply

  • Kim: These tasted great, but the filling was too soupy. I would eliminate the broth next time. thanks for sharing the recipe. January 19, 2015 at 3:29pm Reply

  • Martha: My husband made these tonight, and we both loved them! My kids ate a small amount (they’re super picky). We used regular diced tomato so they wouldn’t complain about the spiciness of the tomatoes & chilies. We topped our tacos with lettuce and cashew sour cream.
    Thanks for the recipe! I love quinoa but I’m trying to find recipes where my kids will eat it. I’m adding it to my Gathered Table rotation. February 3, 2015 at 11:48pm Reply

  • Emily: I made these tonight, and they’re super tasty, my only problem is that my mixture came out kind of liquid-y. Any specific reason why or was it maybe just a fluke? I’m hoping it’ll thicken as it cools. June 10, 2015 at 3:25pm Reply

  • Lynn: Great recipe! Perfect for my vegetarian family. I just substituted the broth with a tomato sauce. Loved this recipe! July 3, 2015 at 3:11pm Reply

  • Esther: I make this all the time for my family. In fact, it is my 5 year old daughter’s favorite meal, and she is usually very picky. Thank you for the great recipe. August 31, 2015 at 4:25pm Reply

    • Jaclyn: I’m so happy to hear that Esther! Thanks for your comment! August 31, 2015 at 11:10pm Reply

  • April: These were delicious! I subbed organic salsa for the diced tomatoes and served with purple cabbage, avocado, and sour cream. I also took your advice and grilled my corn tortillas in olive oil. Perfect! Thank you for sharing! November 10, 2015 at 6:32pm Reply

  • Carin: I made this yesterday, left out the garlic and chili, but used an extra can of tomatoes instead of the stock. Yummy as a filling for tortilla wraps for supper and a cold salad (with added hummus) for lunch at work. May 24, 2017 at 5:16am Reply

  • Esther: I’ve been using your recipe for a long time. I LOVE the new method with the quinoa cooking with the other ingredients. You made an already excellent recipe even better. Thank you! August 14, 2017 at 6:01pm Reply

    • Jaclyn: I’m so glad you’ve enjoyed this recipe Esther :)! August 15, 2017 at 10:22am Reply

  • Katherine: Meat-eater who got this recipe from a vegan a few years ago. I was skeptical but it’s so good! I love the update to essentially make it a one-pot dish. At first, I didn’t notice you had updated the recipe. I remembered always cooking the quinoa first and when I read the directions today, I thought I had been doing it wrong every other time. So I was relieved that you had made the change. I think it’s awesome now! August 14, 2017 at 7:44pm Reply

    • Jaclyn: Thanks Katherine! Glad you love it! August 15, 2017 at 12:15pm Reply

  • Jacqlyn: Are the tomatoes supposed to be drained? My batch ended up very goopy. Not sure if they were supposed to be drained or if my onion was perhaps too large. Thanks for the recipe! March 16, 2018 at 7:04pm Reply

  • deb: One of my favorite recipes ever. So healthy and filling. April 7, 2018 at 6:00pm Reply

    • Jaclyn: Thanks for taking the time to comment! Glad you liked it! April 12, 2018 at 12:10pm Reply

  • Katy: Just made this today with a few minor tweaks for my own taste and it was delicious! I just became full vegetarian and was missing tacos but this totally satisfied my craving. Do you happen to have the nutritional info on them? Like how many calories? No worries if not, just figured I’d ask! April 27, 2018 at 3:43pm Reply

    • Jaclyn: So glad you liked them Katy! Yes, I just added them to the recipe. Thanks! May 1, 2018 at 12:41pm Reply

  • Tiffany: Amazing dish! Thank you so much for this recipe! Nice addition to my new choice of lifestyle. May 11, 2018 at 7:19pm Reply

    • Jaclyn: So glad you enjoyed it! May 17, 2018 at 11:15am Reply

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