Quinoa Black Bean Taco Filling with Creamy Avocado Sauce


I have been making this quinoa based taco mix for years! It was adapted from Cookie and Kate. It's super easy and it's packed with protein from the quinoa and the black beans. The avocado sauce gives it some extra healthy fat as well. And of course there's lots of fibre in the spinach, peppers, and beans!

Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 25 minutes
Servings 3 people


  • 1 tbsp olive oil
  • 1 cup red onion, diced
  • 1 yellow pepper, diced
  • 2 large garlic cloves, minced
  • 3 tbsp tomato paste
  • 1 tsp ground cumin
  • 1/2 tsp ground chili powder
  • 1/2 cup uncooked quinoa, rinsed
  • 1 1/2 cup vegetable broth
  • 1 14 oz can black beans
  • 1/2 tsp sea salt
  • 1 pinch freshly ground pepper
  • 1 cup spinach, roughly chopped

Avocado Sauce

  • 1 large avocado
  • 2 medium limes, juiced
  • 1 handful fresh cilantro
  • 1/4 tsp sea salt


  1. Warm olive oil in a large saute pan over medium heat. Saute onion, pepper and garlic with a dash of salt for 5 mins until onion is soft and translucent. Add the tomato paste, cumin and chili powder and saute for another minute, stirring constantly.

  2. Add the rinsed quinoa and broth. Bring the mixture to a gentle boil, cover the pan with a lid, reduce heat to a simmer, and cook for 20 minutes until quinoa is tender. Remove from heat and let it rest covered for 5 minutes. Fluff with a fork. You can add a small amount of broth and tomato paste if it seems dry. Stir in the black beans and spinach. Put back on the burner on medium for a few minutes to heat up the beans and wilt the spinach.

  3. You can place on a bed of greens (optional organic tortillas on the side) OR you can place inside a whole grain gluten free taco.

  4. To make the avocado sauce, combine the avocado sauce ingredients in a small high speed blender, or just mash avocado with a fork and add other ingredients to it. Place over top of the taco filling.