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 3 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.


  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

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