Quinoa, Black Bean and Corn Tacos

Published August 8, 2017. Updated October 28, 2018

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

Quinoa Black Bean Tacos

A Delicious and Healthy Taco Recipe

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

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.

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.

Tacos filling mixture in a bowl.

Ingredients You’ll Need for This Recipe

  • Olive oil
  • Yellow onion
  • Garlic
  • Chicken broth
  • Canned tomatoes with green chilis
  • Quinoa
  • Spices – chili powder, cumin, paprika, cayenne pepper, S&P
  • Frozen corn
  • Black beans
  • Lime
  • Cilantro
  • Tortillas and toppings for serving

Close up image of taco filling in a bowl.

How to Make Quinoa Tacos

  • Saute onion and garlic.
  • Add broth, tomatoes, quinoa and spices.
  • Bring to a boil then simmer to cook quinoa through.
  • Stir in corn and black beans and heat through.
  • Mix in cilantro and lime.
  • Serve in tortillas with desired toppings.

Quinoa Black Bean Tacos

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5 from 11 votes

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!
Servings: 5
Prep10 minutes
Cook30 minutes
Ready in: 40 minutes

Ingredients

Serve with:

Instructions

  • 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. 
  • Stir in broth, diced tomatoes, quinoa, chili powder, cumin, paprika, cayenne and season with salt and pepper to taste.
  • Bring mixture to a boil, then reduce heat, cover saucepan with lid and simmer until quinoa is cooked through, about 15 minutes.
  • Stir in corn and black beans, simmer until warmed through, stirring occasionally, 5 minutes longer. 
  • Mix in lime juice and cilantro. Serve warm over tortillas with desired toppings.
  • Recipe originally shared April 2013. Updated August, 2017.
  • Recipe Source: Cooking Classy

Notes

  • Nutrition info is for filling only.
Nutrition Facts
Quinoa, Black Bean and Corn Tacos
Amount Per Serving
Calories 329 Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 50mg2%
Potassium 890mg25%
Carbohydrates 57g19%
Fiber 12g50%
Sugar 4g4%
Protein 15g30%
Vitamin A 520IU10%
Vitamin C 16.8mg20%
Calcium 82mg8%
Iron 4.8mg27%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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156 Comments

  • 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!

  • 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!

  • 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.

  • 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!

  • 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.

  • Lynn

    Great recipe! Perfect for my vegetarian family. I just substituted the broth with a tomato sauce. Loved this recipe!

  • 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.

  • 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.