Summer screams tacos to me. You see more taco food trucks/stands everywhere when the sun is shining. These black bean quinoa tacos with pickled onions are refreshing, fulfilling, and oh so delicious. Paired with some of my homemade salsa, it’s perfection. I am also a big time lover of beans. I can eat it anytime of day and never get sick of it. These tacos are a party in your mouth. You have the salty flavor from the beans, a kick of spiciness from the salsa, and hint of vinegar from the pickled onions. It just all goes so well with each other. If you make the pickled onions ahead of time, these tacos are so easy to put together. Make these for Taco Tuesdays or whenever you are just craving a delicious taco!
Black Bean Quinoa Tacos with Pickled Onions Serves 4 For the Tacos 2-3 cups cooked quinoa Homemade Chipotle Salsa or any kind of salsa you like for topping 1 recipe of black beans (below) Pickled onions for topping (recipe below) 1-2 large avocados for topping 8 corn tortillas
Black Beans 1 tsp olive oil 1/2 onion, diced 4 cloves of garlic, minced 1 tomato, diced 1 tsp garlic powder 1 tsp oregano 1 tsp chili powder 1/2 tsp cumin 1/4 cup homemade salsa 1/2 tsp salt 1 (14 oz.) can black beans drained and rinsed
Pickled Onions 1 medium red onion 1/2 cup white wine vinegar or apple cider vinegar pinch of cane sugar pinch of sea salt 1/4 cup warm water
For the Black Beans:
In a large wok or skillet, add the oil and melt it over medium heat. Stir in the onion and garlic, along with a pinch of salt, and sauté for about 5 to 6 minutes, until softened.
Stir in the diced tomatoes, chili powder, garlic powder, dried oregano, cumin, and salt. Continue sautéing for another 3 to 5 minutes (increasing/reducing heat if necessary), until the tomato softens.
Now stir in the salsa and drained and rinsed black beans. Cook for a few more minutes until heated throughout. Taste and add more salt if desired.
(recipe inspired from Oh She Glows)
For the Pickled Onions:
Cut the onion in half and use a mandoline, if you have one, to cut each half into thin slices. Place the sliced onion in a tight-lidded jar just enough to hold all the onion. Add the vinegar, sugar, and salt and shake gently. Add the warm water so that it covers the onion and shake again. Gently pack the onion down into the jar and chill for at least 1 hour. Store in the fridge for up to 2 weeks.
(recipe from the Love and Lemons Cookbook)
For the Tacos:
Assemble the tacos by putting about 3 Tbsp of quinoa in a tortilla. Layer it with your preferred amount of beans, salsa, avocado, and pickled onions.