Black Bean Quinoa Taco Filling

Recipe from Midwest Foodie.


  • 1.5 c. cooked quinoa (1/2 c. uncooked)
  • 1 TBSP olive oil
  • 1 small red onion, diced
  • 1 TBSP cumin
  • 2 tsp. chili powder
  • 1-2 tsp. chipotle peppers in adobo
  • 3/4 tsp. garlic powder
  • 2 (15 oz.) cans black beans, drained and rinsed
  • Juice of 1/2 a lime
  • 1/2 – 3/4 c. water
  • Salt and pepper, to taste
  • Serve in tacos, burritos, or tostadas with your favorite toppings: lettuce, tomatoes, cheese, sour cream, guacamole, and salsa


  1. Prepare Quinoa: Rinse quinoa in a fine mesh strainer. Add 1/2 c. quinoa and 1 c. of water to a saucepan and cover; bring to a boil and then reduce to a simmer for 12-15 minutes. Set aside for the filling.
  2. Black Bean Quinoa Filling: Heat oil in a skilletĀ over medium high heat; then add onion, along with a pinch of salt and pepper and cook, stirring frequently for about 5 minutes.
  3. After 5 minutes, add the cumin, chili powder, chipotles, garlic powder, black beans, quinoa, lime juice and 1/2 c. water (can add more if needed) to the onions and stir to combine. Cook for about 3 minutes, stirring frequently. Add more water if necessary. At this point it should have a similar texture and consistency as regular taco meat.

Black Bean Quinoa Taco Filling:

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