The Most Delicious Vegetarian Tacos with Creamy Slaw

Tacos aren’t just reserved for Tuesdays in this home. We eat them whenever, however, and eat them often. I love a good soft street taco with tender chicken or steak, and a good amount of Pico on a chard corn tortilla, yum! Likewise, a crunchy taco with warm filling, cheese, and all those fresh taco toppings, is just as yum. You totally want tacos now, huh?😋

These vegetarian tacos were inspired by Plays Well with Butter . I like to include at least one vegetarian meal on my weekly menu. Partly, because I love vegetarian options, but I feel it’s important to get proteins from other sources besides meat. Don’t get me wrong, I am a carnivore, but I love my veggies.

The original recipe for these vegetarian tacos call for soft tortillas, but I was craving a crunch to go with the tender quinoa. I also thought a creamy cool slaw would be the perfect topper for these delicious tacos. Guys, these turned out so friggin good! I ate 4 tacos filled to the brim with all the goodies. The quinoa was seasoned perfectly, and the texture with the toasty taco shell was better than I imagined. My family was a little skeptical about the quinoa, but they scarfed them up. I can’t wait to hear how you loved these tacos.

Let’s eat!🤍

The Most Delicious Vegetarian Tacos with Creamy Slaw

Toasty taco shells filled with warm spicy quinoa, topped with a simple creamy slaw…. Oh my goodness! Num Num!

Print Pin Rate

Course: Main Course

Cuisine: Mexican

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 5 people

Ingredients

• 2 tbsp olive oil
• 1/2 cup onion, finely chopped
• 1 1/2 tsp chili powder
• 1 1/2 tsp cumin
• 1 1/2 tsp paprika can also use smoked paprika
• 1/2 tsp garlic powder
• 2 tbsp tomato paste
• 1 cup dry Organic Quinoa
• 2 cups low sodium vegetable stock
• 1 14 oz can low sodium black beans, rinsed and drained
• 9 oz bag frozen roasted corn, cooked and set aside I used a 9 oz frozen bag of Green Giant simply steamed, honey roasted corn with peppers
• 1 lime juiced
• salt and pepper to taste
• hard taco shells

For Creamy Slaw

• 4 cups finely shredded multi colored cabbage I buy the pre-shredded mix
• 1/4 cup cilantro, chopped
• 2 tbsp red onion, chopped fine
• 1/4 cup sour cream use more if you want it super creamy
• 1 lime juiced
• salt and pepper to taste

Instructions

Prep note: Have all ingredients prepped and ready to go as the meal comes together very quickly.

• In a medium skillet with fitted lid, heat the oil on medium heat. Add onion and cook until softened. Add the spices and tomato paste and cook for 1 minute. Add the quinoa to onion mixture and toast about 1 minute. Increase the heat to high and add vegetable broth. Bring to a boil and add black beans. Give it a good stir, reduce the heat to a simmer, and put the lid on for 15 minutes. Once the quinoa is cooked, pull off the heat and let stand for 5 minutes with lid on. Pour the bag of cooked corn over the top and fluff it in.

Creamy Slaw:

• While your quinoa is cooking make the slaw. Add all slaw ingredients to a medium size bowl and mix together until the cabbage is coated. Set aside

Heat taco shells according to package directions and keep warm until you're ready to assemble.

Include extra toppings like, shredded Monterey Jack cheese, fresh avocado, and hot sauce.

To assemble:

• Add some of the warm quinoa filling to your toasted taco shell. Top with cheese if you like, a generous amount of creamy slaw, and fresh avocado slices. A few dashes of Cholula hot sauce won't hurt either,

Notes

This taco recipe makes a lot of filling for our family of 3. We used the leftover filling to make Mexi bowls for lunch the next day. 

Filling can be frozen for up to 4 months and added to soups, and casseroles.