Quinoa and black bean tacos with cabbage slaw

Gluten Free, Vegetarian, Soy Free

2 Servings, 750 Calories/Serving

25 – 35 Minutes

While it may not seem an obvious choice for a taco filling, quinoa takes well to traditional Mexican spices, like the cumin and ancho chile powder in our custom taco seasoning. For added richness, we like to combine it with black beans and sweet roasted red peppers. The tangy slaw adds crunch.


  • ¾ cup rainbow quinoa
  • 6 ounces Napa cabbage
  • Slaw dressing (rice vinegar - brown sugar - salt)
  • 1 to 2 shallots
  • ¼ pound roasted red peppers
  • 1 cup black beans
  • Fresh cilantro
  • 1 lime
  • Taco seasoning (cumin - ancho chile - granulated garlic - coriander - dried Mexican oregano)
  • 6 Mi Rancho 100% corn tortillas
  • 1½ ounces queso fresco



Cook the quinoa

  • Rinse the quinoa.
In a pot, combine the quinoa with 1½ cups salted water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the liquid is absorbed, 18 to 20 minutes.
While the quinoa cooks, prepare the slaw and the taco filling.


Make the cabbage slaw

  • Thinly slice the cabbage.
In a bowl, combine the cabbage and slaw dressing and toss to coat. Let stand while you make the tacos.


Prep the taco filling ingredients

  • Peel and thinly slice the shallot.
  • Coarsely chop the roasted red peppers.
  • Rinse the black beans.
  • Coarsely chop the cilantro.
  • Cut the lime into wedges.


Cook the taco filling

In a pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shallot, season with salt, and cook until softened and lightly browned, 3 to 5 minutes. Stir in the taco seasoning and cook until fragrant, about 1 minute. Add the roasted red peppers, black beans, and ¼ cup water. Simmer until heated through, 2 to 3 minutes. Fold in the cooked quinoa and season to taste with salt and pepper.
While the filling cooks, warm the tortillas.


Warm the tortillas

In a dry pan over medium heat, or on the stovetop directly over a flame, warm the tortillas until just pliable, about 30 seconds per side.



Spoon the quinoa and bean filling into the warmed tortillas and transfer to individual plates. Top with the cabbage slaw and cilantro. Crumble the queso fresco on top and serve with the lime wedges.

Nutrition per serving: Calories: 750, Protein: 25 g, Total Fat: 16 g, Monounsaturated Fat: 5 g, Polyunsaturated Fat: 2 g, Saturated Fat: 1.5 g, Cholesterol: 5 mg, Carbohydrates: 127 g, Fiber: 15 g, Added Sugar: 9 g, Sodium: 1060 mg

Contains: milk

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