Get ready to transform your taco Tuesday into a culinary adventure that will make your taste buds dance! These BBQ Black Bean Quinoa Tacos aren't just another meal - they're a vibrant, plant-based masterpiece that combines smoky, tangy flavors with a fresh cilantro slaw that'll have everyone at the table begging for seconds. Whether you're a committed vegetarian or just looking to shake up your dinner routine, these tacos promise to deliver maximum satisfaction with minimal effort.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1/2 cup BBQ sauce
- 12 corn tortillas
- 1 cup shredded cabbage
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Begin by rinsing 1 cup of quinoa under cold water in a fine mesh strainer to remove any bitterness. This step is crucial for enhancing the flavor of the quinoa.
- In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth. Bring the mixture to a boil over medium-high heat.
- Once it reaches a boil, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid has been absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
- While the quinoa is cooking, prepare the BBQ black bean mixture. In a large skillet over medium heat, combine 1 can of drained and rinsed black beans and 1/2 cup of BBQ sauce. Stir well to combine.
- Cook the black bean and BBQ sauce mixture for about 5-7 minutes, stirring occasionally, until heated through and slightly thickened. You can mash some of the beans with the back of a fork for a creamier texture, if desired.
- In a separate bowl, prepare the cilantro slaw by combining 1 cup of shredded cabbage, 1/4 cup of chopped fresh cilantro, and 1 tablespoon of lime juice. Toss the ingredients together until the cabbage is well-coated. Season with salt and pepper to taste.
- Once the quinoa is cooked, fluff it with a fork and mix it into the skillet with the BBQ black beans. Stir until everything is evenly combined and heated through.
- To assemble the tacos, warm the 12 corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
- Place a generous scoop of the BBQ black bean quinoa mixture onto each tortilla, followed by a spoonful of the cilantro slaw.
- Serve the tacos immediately, garnished with additional cilantro or lime wedges if desired. Enjoy your delicious BBQ Black Bean Quinoa Tacos!
Tips
- Always rinse quinoa thoroughly to remove its natural bitter coating and ensure a clean, nutty flavor.
- For extra flavor, toast your quinoa in a dry pan for 2-3 minutes before adding broth.
- Use a high-quality BBQ sauce to elevate the overall taste of your black beans.
- Warm tortillas briefly on a skillet to enhance their flexibility and bring out their corn flavor.
- Don't overcook the black beans - you want them heated through but still maintaining some texture.
- For added crunch, consider toasting some pumpkin seeds as an optional garnish.
- Make extra cilantro slaw - it's delicious and can be used in other dishes throughout the week.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 12g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
