Quinoa Tacos

4.93 from 55 votes

These easy, flavor-packed Quinoa Tacos are a breeze—just toss everything into the slow cooker and let it work its magic! Load the hearty filling onto warm tortillas, add your favorite toppings, and dig in!

Prep Time10

Cook Time4

Total Time4 10

Course: Dinner, Vegetarian

Cuisine: American, Healthy, Vegan, Vegetarian

Keyword: quinoa tacos

Servings: servings

Author: Chelsea Lords

Cost: $6.72

Equipment

6-quart Crock-Pot 6-quart; not Instant Pot, see note 1

Ingredients

Cooking spray
1 cup uncooked quinoa
1 cup chicken stock or vegetable stock, I love Swanson’s best
2 (15.25-ounce) cans black beans drained and rinsed
1 (14.5-ounce) can fire-roasted diced tomatoes I love Muir Glen
1 (10-ounce) can red enchilada sauce see note 2
1-1/2 cups frozen corn or 1 can corn, drained
3 tablespoons taco seasoning or 1 packet (1.25 ounces), see note 3
Corn tortillas or flour tortillas
Toppings as desired see note 4

US - Metric

Instructions

If the quinoa isn’t pre-rinsed (the bag will usually specify if it is), rinse the quinoa in a fine-mesh sieve under cool water for about 30 seconds.
Generously spray a large slow cooker (6 quarts) with cooking spray. Add rinsed quinoa, stock, drained and rinsed black beans, undrained tomatoes, enchilada sauce, corn, and taco seasoning. Stir everything well. Cover and cook on high for 2.5 hours to 4 hours, depending on the heat of your slow cooker (see note 5). Once cooked, stir through gently and taste for seasonings, adding salt/pepper if needed.
See note 6 for preparing tortillas. I typically char them over a gas flame on my stovetop, but any method works.
Fill warmed tortillas with quinoa filling. Drizzle on fresh lime juice, and add fresh cilantro and avocado if desired. Add cheese and any other favorite taco toppings. (Cheese, lime juice, and diced cherry tomatoes are must-haves for me.)

Notes

Note 1: Instant Pot: I prepared this recipe in the Instant Pot and unfortunately wasn’t successful. It kept getting the burn warning and with more liquid added it ended up overly mushy.

Note 2: Enchilada sauce can vary greatly in heat from brand to brand. I love and recommend Old El Paso’s red enchilada sauce. I would say this brand keeps Quinoa Tacos quite mild. I’d recommend tasting the enchilada sauce first to ensure it fits your spice preference.

Note 3: I’ve generally found the cheaper the taco seasoning packet, the less flavor it has. My favorite is McCormick’s Mild Taco Seasoning. You can also make your own blend:

1 tablespoon ground chili powder (McCormick for mild)
1 teaspoon each: ground cumin, paprika
1/2 teaspoon each: onion powder, garlic powder, dried oregano, fine sea salt, and pepper

Note 4: Top with your favorite taco toppings: cheese, avocado, diced cherry tomatoes, cilantro, fresh lime, etc.

Note 5: Slow cookers cook at different temperatures! Watch carefully if you have a slow cooker that runs hot so the quinoa doesn’t get mushy. This recipe doesn’t work on low because quinoa gets mushy when cooked on low for long periods. You’ll know it’s done when the quinoa has popped and absorbed most of the liquid.

Note 6: To warm tortillas: Spray both sides of the tortillas with cooking spray and char them directly over the gas flames for a few seconds. Use tongs to flip until tortillas are lightly charred and soft. Immediately fold the tortilla in half (so it will fold into a taco nicely later) and place under a towel to keep warm. Alternatively, warm tortillas in a large skillet over medium heat (in batches so the skillet isn’t overfilled). Flip to warm each side, remove from heat, fold in half, and place under a towel to keep warm.

Nutrition Note: If you’re gluten-intolerant, make sure to buy a gluten-free taco seasoning packet. If vegan is a concern, make without cheese!

Storage: Store leftover quinoa taco filling in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave, adding a splash of water if needed. Keep tortillas and toppings separate for the best texture.

Nutrition