Black Bean Quinoa Tacos with Cilantro Lime Cashew Cream
A delightful and nutritious taco recipe featuring black beans, quinoa, colorful veggies, and a zesty cilantro lime cashew cream.
Ingredients
Taco Filling
- 1 cup Quinoa A powerhouse of nutrition.
- 1 can Black Beans Rich in fiber and flavor.
- 1 Bell Peppers, diced Add sweetness and color.
- 1 Red Onion, diced Sharp flavor balances the dish.
- 1 cup Corn Juicy and sweet for texture.
- 2 tablespoons Taco Seasoning Use store-bought or homemade.
- 8 tortillas Corn or Flour Tortillas For wrapping the filling.
Cilantro Lime Cashew Cream
- 1 cup Cashews, soaked Soak for a creamier texture.
- 2 tablespoons Lime Juice Adds a zesty flavor.
- 1/2 cup Water Adjust for desired consistency.
- 1/4 cup Fresh Cilantro Brings freshness to the cream.
Instructions
Preparation
- Rinse and cook the quinoa according to package instructions until fluffy.
- Dice the bell peppers and red onion.
Cooking
- In a large skillet over medium heat, add a splash of oil. Toss in the onions and sauté until translucent.
- Add the diced bell peppers and corn. Sauté for another 3-4 minutes until softened.
- Once the veggies are cooked, add the black beans, cooked quinoa, and taco seasoning. Stir well and cook for an additional 2-3 minutes until everything is heated through.
Making the Cashew Cream
- In a blender, combine the soaked cashews, lime juice, water, and cilantro. Blend until smooth, adding more water if necessary.
Assembly
- Warm the tortillas in a skillet or microwave. Spoon the quinoa mixture into each tortilla.
- Drizzle with the cilantro lime cashew cream and top with extra cilantro, if desired.
Serving
- Serve immediately and enjoy with friends and family.
Notes
Customize toppings and add-ins based on family preferences. Use lettuce leaves for low-carb options.