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!
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Mexican
- 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
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.
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,
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.
Keyword Tacos, Vegetarian