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5 from 3 votes

Vegan Quinoa Tacos with Beans

These quinoa tacos are all about flavor! With the delicious quinoa mix we'll be making along with the nutrition-packed veggies and that fabulous Mexican salsa, everyone will be raving about dinner.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dinner
Cuisine: Mexican
Servings: 6
Calories: 311kcal


  • 6 Whole Wheat Tortillas
  • 1 T Olive Oil
  • C Quinoa uncooked
  • ½ C Canned Beans
  • ½ Red Pepper
  • ½ Yellow Pepper
  • 6 Cherry Tomatoes
  • 1 Avocado Medium
  • ½ C Canned corn
  • ¼ C Parsley
  • ½ Red Onion Medium
  • Mexican Salsa


  • Set a medium pot of water on high heat.
  • Rinse quinoa in a fine colander under running water for at least a minute. Drain well.
  • Once the water is boiling, add the quinoa to the pot and reduce heat to medium-low.
  • Cook until the quinoa absorbed all of the water, about 10 to 20 minutes with the lid on.
  • Remove the pot from heat. Let the covered quinoa sit for 5 minutes to steam, this will make your quinoa fluffy. 
  • In the meantime, julienne slice the bell peppers and the onion. 
  • Slice the avocado into cubes, the tomatoes into quarters, and chop the parsley or cilantro. Set aside.
  • Add a tablespoon of olive oil to a medium skillet over medium-high heat.
  • Once the pan is hot, reduce to medium heat and sauté the onion and the bell peppers.
  • Season with kosher salt and pepper.  Cook, stirring occasionally, for about 3-4 minutes. Remove from pan and set aside.
  • Drain the corn.
  • In the same pan, over medium heat, add the corn to the pan.
  • Let the corn roast for 8-10 minutes, stirring occasionally, until light golden brown. Remove and set aside.
  • Drain and rinse the beans and add them to a skillet with the quinoa over medium heat. Stir well.
  • Add the corn, bell pepper, and onion, stirring occasionally for 2-3 minutes or until warmed through.
  • Season with salt & pepper.
  • Heat the whole wheat tortillas in a non-stick pan until lightly toasted.
  • Put together the tacos by adding the quinoa mix first.
  • Next, add the cherry tomatoes and avocado.
  • Top with Mexican salsa and a pinch of cilantro.


Serving: 1 | Calories: 311kcal | Carbohydrates: 44g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Sodium: 352mg | Potassium: 428mg | Fiber: 8g | Sugar: 4g | Vitamin A: 676IU | Vitamin C: 42mg | Calcium: 108mg | Iron: 3mg