Black Bean Quinoa Tacos

Believe it or not a seed is the new all-purpose ingredient that I personally love to experiment with in the kitchen. Quinoa! You can bake with it, sauté with it and boil it. This staple food has become very popular especially among the gluten-free community, because as a seed, it contains no gluten which is found in wheat and other products such as pasta. I have really began to think out of the box when it comes to recipes with quinoa. A recent experiment resulted in these black bean quinoa tacos. Mixing the quinoa and black bean together with  chili powder, cumin, cinnamon, salt, pepper and sriracha (I like it spicy!) provided a delicious blend that was satisfying and similar to traditional taco filling. Don’t be afraid, get some quinoa and start enjoying this high protein, delicious ingredient that everyone is talking about.

Black Bean Quinoa Tacos


  • 1/2 cup cooked quinoa
  • 1 can black beans, drained
  • 1/2 onion, diced
  • 3 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 1 teaspoon cinnamon
  • pinch of salt
  • pinch of pepper
  • 1/2 avocado, cubed
  • 4 cherry tomatoes, halved
  • 1 tablespoon sriracha
  • 4 corn tortillas


  1. Heat quinoa and 1 cup water in a large saucepan over medium high heat. Bring to a boil; reduce heat and simmer until water is absorbed, about 15-20 minutes; uncover and fluff with a fork.
  2. In a separate pan, saute black beans and onions. Add to quinoa and mix well. Season with chili powder, cumin, garlic powder and cinnamon; season with salt and pepper, to taste. Stir well.
  3. To serve, spoon quinoa mixture into the center of each tortilla. Top with avocado, tomatoes and sriracha if desired.