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Black Bean Quinoa Tacos with Cilantro Lime Cashew Crema Recipe

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3.9 from 1 review

These Black Bean Quinoa Tacos with Cilantro Lime Cashew Crema offer a flavorful, vegan, and dairy-free twist on classic tacos. Packed with protein-rich quinoa, black beans, and vibrant spices, topped with a creamy, zesty cashew lime sauce, they make a nutritious and satisfying meal in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, finely chopped or grated
  • 1 ½ teaspoons chili powder
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons smoked paprika
  • 2 tablespoons tomato paste
  • 1 cup dry quinoa
  • 2 cups low-sodium vegetable stock (or water)
  • 1 (14-ounce) can black beans, drained and rinsed
  • 1 lime, juiced
  • Kosher salt and ground black pepper, to season

For Serving

  • Charred corn tortillas
  • Sliced avocado
  • Chopped cilantro
  • Salsa of choice
  • Lime wedges

Cilantro Lime Cashew Crema

  • 1 cup raw cashews
  • 1 clove garlic
  • 1 cup roughly chopped cilantro
  • Optional: 1 small jalapeño, deseeded and roughly chopped
  • 1 large lime, juiced (about 2 tablespoons)
  • ½ lemon, juiced
  • ¾ cup water
  • Kosher salt and ground black pepper, to season

Instructions

  1. Sweat the onion: Add the olive oil to a medium skillet over medium heat. Once hot, add the diced onion and season with 1 teaspoon kosher salt. Cook, stirring occasionally, until the onion is translucent and fragrant, about 3-4 minutes.
  2. Toast the aromatics: Stir the garlic into the skillet and cook just until fragrant, about 30 seconds. Add chili powder, ground cumin, smoked paprika, and tomato paste. Stir well to coat the onion and garlic. Cook for 1-2 minutes more until very fragrant.
  3. Cook the quinoa: Add the quinoa to the skillet, stirring to combine with the onion mixture. Let it toast for about 1 minute. Pour in the vegetable broth and increase heat to high, bringing it to a boil. Once boiling, add the drained black beans. Cover the skillet and reduce heat to low to simmer for 15 minutes, until quinoa is cooked and liquid absorbed. Remove from heat, keep covered, and let stand for 5 minutes.
  4. Fluff and season quinoa mixture: Remove the lid and squeeze the juice of one lime over the quinoa and black beans. Fluff with a fork and set aside while preparing the crema.
  5. Prepare the cilantro lime cashew crema: In a food processor or blender, combine cashews, garlic, cilantro, jalapeño (if using), lime juice, lemon juice, and water. Blend until smooth and creamy, adding a tablespoon or two more water if needed for desired consistency. Season with kosher salt and black pepper to taste. Set aside or refrigerate up to one week.
  6. Assemble the tacos: Warm the charred corn tortillas. Add a scoop of the quinoa and black bean mixture, top with sliced avocado, drizzle with cilantro lime cashew crema, sprinkle chopped cilantro, and add a spritz of fresh lime juice. Serve with salsa and lime wedges as desired. Enjoy!

Notes

  • Rinse quinoa before cooking to remove bitterness.
  • Use low-sodium vegetable stock or water to control sodium levels.
  • Cashews should be soaked for at least 2 hours or boiled for 15 minutes to soften for smoother crema.
  • If you prefer a spicier crema, add the jalapeño; otherwise, omit for mild flavor.
  • Leftover quinoa mixture can be refrigerated for up to 4 days.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican-inspired
  • Diet: Vegan

Find it online: https://dishiary.com/black-bean-quinoa-tacos-with-cilantro-lime-cashew-crema-recipe/