Get ready to revolutionize your taco night with an incredibly easy, mouth-watering recipe that combines the protein-packed power of quinoa with the bold, zesty flavors of Mexican cuisine! These Crockpot Mexican Quinoa Tacos are not just a meal – they're a culinary adventure that will have your family and friends begging for seconds. Imagine coming home to a slow cooker filled with perfectly seasoned, tender quinoa that's ready to be stuffed into crispy taco shells with all your favorite toppings – no complicated cooking skills required!
Prep Time: 10 mins
Cook Time: 4 hrs
Total Time: 4 hrs 10 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 cup quinoa, rinsed
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes with green chilies
- 1 cup corn, frozen or canned
- 1 tablespoon taco seasoning
- Salt to taste
- 6 taco shells
- Optional toppings: lettuce, cheese, avocado, salsa
Instructions
- Rinse quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter coating.
- In a 4-quart slow cooker, combine rinsed quinoa, drained black beans, diced tomatoes with green chilies, and frozen corn.
- Sprinkle taco seasoning evenly over the ingredients and add a pinch of salt to enhance the flavors.
- Stir all ingredients gently to ensure even distribution of seasonings and vegetables.
- Cover the crockpot and set to low heat setting, cooking for
- 5 to 4 hours until quinoa is tender and has absorbed most of the liquid.
- Occasionally stir the mixture halfway through cooking to prevent sticking and ensure even cooking.
- Once cooking is complete, let the quinoa mixture rest for 5-10 minutes to absorb remaining moisture.
- Warm taco shells in the oven at 350°F for 3-5 minutes for extra crispness.
- Spoon the quinoa mixture into warm taco shells and garnish with optional toppings like shredded lettuce, cheese, diced avocado, and fresh salsa.
- Serve immediately and enjoy your nutritious and flavorful Mexican quinoa tacos.
Tips
- Rinse Your Quinoa Thoroughly: Always rinse quinoa under cold water to remove the natural coating called saponin, which can make your dish taste bitter.
- Don't Skip the Stirring: Halfway through cooking, give your quinoa mixture a gentle stir to prevent sticking and ensure even cooking.
- Customize Your Toppings: While the recipe suggests classic toppings like lettuce, cheese, and avocado, feel free to get creative! Try adding pickled jalapeños, cilantro, or a squeeze of fresh lime.
- Crisp Up Those Taco Shells: For extra texture, always warm your taco shells in the oven for a few minutes before serving.
- Meal Prep Friendly: This recipe is perfect for batch cooking. The quinoa mixture can be stored in the refrigerator for up to 3-4 days, making it ideal for quick weeknight meals.
- Make It Vegan or Vegetarian: This recipe is already vegetarian and can be easily made vegan by omitting cheese or using a plant-based alternative.
- Adjust Seasoning to Taste: Feel free to adjust the taco seasoning or add extra spices like cumin or chili powder to suit your flavor preferences.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 12g
Fat: 9g
Saturated Fat: 2g
Cholesterol: 5mg
