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!
Servings: 6 servings
Calories: 193kcal
Ingredients
Vegan Quinoa Taco Filling:
- 1 tsp olive oil or coconut oil
- ½ onion diced
- 1 tsp garlic
- ½ bell pepper red, diced
- 1 cup dry quinoa rinsed
- 14 oz Rotel: diced tomatoes and green chiles or diced with jalapeños
- 15 oz black beans can, drained and rinsed
- 1 cup corn, canned frozen
- 1 cup water
Taco Seasoning:
- 1 tsp ground 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). 1 tsp olive oil, ½ onion, 1 tsp garlic, ½ bell pepper, 1 cup dry quinoa
- 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. 14 oz Rotel: diced tomatoes and green chiles, 15 oz black beans, 1 cup corn, canned, 1 cup water, 1 tsp ground cumin, 1 tsp paprika, 2 tsp chili powder
- Turn off the Instant Pot, remove the lid, and let cool for about 5-8 minutes. There will be a littleliquid left, but it will absorb as the filling cools. Fill your wraps, garnish, and serve. lettuce, avocado, cilantro
Crockpot:
- Grease the slow cooker insert with the olive oil.1 tsp olive oil
- Mix all the ingredients together in the slow cooker (minus lettuce, avocado, and cilantro). ½ onion, 1 tsp garlic, ½ bell pepper, ½ bell pepper, 14 oz Rotel: diced tomatoes and green chiles, 15 oz black beans, 1 cup corn, canned, 1 cup water, 1 tsp ground cumin, 1 tsp paprika, 2 tsp chili powder
- 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. lettuce, avocado, cilantro
Stovetop:
- Mix all the ingredients together in a large skillet or stock pot (minus lettuce, avocado, and cilantro). 1 tsp olive oil, ½ onion, 1 tsp garlic, ½ bell pepper, 1 cup dry quinoa, 14 oz Rotel: diced tomatoes and green chiles, 15 oz black beans, 1 cup corn, canned, 1 cup water, 1 tsp ground cumin, 1 tsp paprika, 2 tsp chili powder
- 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. lettuce, avocado, cilantro
Video
Notes
21 Day Fix Container Counts:
Total recipe: 14 yellow containers, 3 green containers plus garnish for entire recipe
Makes 6 servings, 3 wraps each: 2 1/3 yellow containers, 1/2 green containers, per serving, plus garnish
Weight Watchers:
3 2025 Plan Points | 3 Blue Plan Points | 6 Green Plan Points | 0 Purple Plan Points | 3 2023 Plan 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