It’s Friday. It’s Cinco de Mayo. There’s tacos. There’s margaritas. Life is good. I like to keep my main dish for Cinco de Mayo simple and nourishing. Later today, my family and I will enjoy my Easy Vegan Quinoa and Black Bean Tacos for dinner with lots of veggie toppings and organic store bought salsa, yum! I am so excited to have created these Easy Vegan Quinoa and Black Bean Tacos for wellness website Kale.Life this week, and it’s a wonderful place to visit for healthy eating and lifestyle tips. Kale.Life has the freshest healthy living hacks to help people feel relaxed, nourished and fit every day. Tacos don’t have to be greasy and made with animals products. In fact, tacos taste phenomenal when they’re made with foods packed with protein and fiber, like beans and quinoa! Now it’s time for a dedication to tacos.
T: True to tasting delicious to the core
A: Always a YES to tacos no matter what
C: Crunchy and classic, never going out of style
O: Oozing flavors that are otherworldly
I couldn’t resist the poem, they’re just so delectable. You will truly enjoy with all of your heart (and stomach) these healthy, mouth-watering, “meaty”, and easy to make tacos.
What are your Cinco de Mayo plans?! I’d love to hear them. You can follow us on Instagram @ upbeetandkaleingit and kaledotlife to see what we’re up to 🙂
Enjoy your day my friends and remember that love is bringing someone tacos when they didn’t ask for any!
Thank you so much for sponsoring this post, Kale.Life!
- Blue Corn Tortillas (hard shell and I used Simple Truth brand)
- 5 tbsp extra virgin olive oil
- 4 cups cooked quinoa (follow directions on package for cooking)
- 1 can spicy black beans (use liquid do not drain)
- 1/2 cup vegetable stock
- 1/3 cup red onion
- 1 heaping tsp minced garlic
- 2 tbsp tomato paste
- 1 can tomato sauce
- 1 heaping tbsp chili powder
- Sea salt if wanted
- Cook the quinoa according to package directions (will need 4 cups cooked).
- Add 5 tbsp olive oil to a pot and sauté the quinoa, black beans, red onion, and garlic on medium heat for 3 minutes (stir frequently).
- Then, add the tomato sauce, tomato paste, chili powder and sea salt and continue to stir frequently throughout cooking process.
- After a couple of minutes, add 1/2 cup vegetable stock. Cook for another 7-8 minutes.
- Total cooking time should be 12 minutes.
- Let taco meat cool for about 20 minutes, which will make the mixture thicker and perfect!
- Stuff taco shells with the mixture and top with your favorites!
- * I used a pot for cooking
- * Toasted my taco shells in oven before serving