These Quinoa Tacos are the perfect vegan taco recipe! Make these in the Instant Pot, Slow Cooker, or on the Stove. Whether you're looking for a meatless Monday recipe or just a vegetarian taco recipe, these are a great family friendly meal. Quinoa and black beans make for a filling taco recipe! #21DayFix #Vegan #Vegetarian #InstantPot #SlowCooker
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Quinoa Tacos | Vegan Tacos Recipe

These Quinoa Tacos are the perfect vegan taco recipe! Make these in the Instant Pot, Slow Cooker, or on the Stove. Whether you're looking for a meatless Monday recipe or just a vegetarian taco recipe, these are a great family friendly meal. Quinoa and black beans make for a filling taco recipe!
Course Main Course
Cuisine Mexican, Vegan, Vegetarian
Keyword Quinoa Tacos
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Calories 193kcal
Author Becca Ludlum

Ingredients

Vegan Quinoa Taco Filling:

  • 1 cup quinoa rinsed
  • 14 oz diced tomatoes with green chilies or diced with jalapeños
  • 15 oz black beans can, drained and rinsed
  • ½ bell pepper red, diced
  • 1 cup corn frozen
  • 1 tsp garlic
  • ½ onion diced
  • 1 tsp olive oil or coconut oil
  • 1 cup water

Taco Seasoning:

  • 1 tsp cumin
  • 1 tsp paprika
  • 2 tsp chili powder

optional: salt to taste

    Optional Toppings:

    • lettuce I used romaine hearts
    • avocado
    • cilantro

    Instructions

    Instant Pot:

    • Turn the Instant Pot to sauté. Add the oil. When it is hot, sauté the onions, garlic, bell peppers,
      and quinoa until fragrant (about 1 minute).
    • Mix in the rest of the ingredients. Close the lid and turn the pressure valve to sealing. Cook on
      high pressure for 1 min and let the pressure release naturally.
    • Turn off the Instant Pot, remove the lid, and let cool for about 5-8 minutes. There will be a little
      liquid left, but it will absorb as the filling cools. Fill your wraps, garnish, and serve.

    Crockpot:

    • Grease the slow cooker insert with the olive oil.
    • Mix all the ingredients together in the slow cooker (minus lettuce, avocado, and cilantro).
    • Add the lid and let cook on high for 3-4 hours. Turn the slow cooker off, give it a quick stir, and let cool for 8-10 minutes to allow any excess liquid to be absorbed.
    • Assemble, garnish, and serve.

    Stovetop:

    • Mix all the ingredients together in a large skillet or stock pot (minus lettuce, avocado, and cilantro).
    • Bring the quinoa to a boil using high heat then reduce to medium-low heat. Cover the pan and let cook for 15-20 minutes stirring occasionally.
    • When the water is absorbed and the quinoa is tender and translucent, turn the stove off. Allow to quinoa to rest for 5-10 minutes to cool. Assemble to wraps, garnish, and serve.

    Video

    Notes

    21 Day Fix Container Counts: 
    14Y, 3G plus garnish for entire recipe
    Makes 6 servings, 3 wraps each: 2 1/3Y, 1/2G per serving, plus garnish
    ___________
    If you choose to make the recipe without corn, yellow reduces to 2Y per serving.
     
    // Weight Watchers Points: 3 points per serving (not including garnishes)

    Nutrition

    Calories: 193kcal | Carbohydrates: 35g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Sodium: 25mg | Potassium: 612mg | Fiber: 10g | Sugar: 4g | Vitamin A: 1424IU | Vitamin C: 25mg | Calcium: 41mg | Iron: 3mg