It’s not that I don’t enjoy the cooking process, but sometimes you just need to get food on the table. This taco recipe is perfect for nights when you don’t have much time or energy. Honestly, it’s so simple that I feel a bit silly sharing it, but I’m not here to share fancy or innovative vegan recipes. I’m all about easy tasty food. Let’s get into it!
- 1 cup of dry quinoa
- 1 (15.5 oz) can of black beans
- spices- I use this*
- toppings of choice- greens, tomatoes, onions, sour cream, avocado, etc.
If you’re looking for vegan sour cream, I recommend the best damn vegan sour cream recipe. You only need five simple ingredients and it’s seriously delicious. The only thing I don’t include is the salt because, in my opinion, it doesn’t need it and neither does my body.
Begin by rinsing the quinoa. Add it to a pot with 2 1/2* cups of waters and bring it to a boil. Reduce heat and simmer for 15-20 minutes.
While the quinoa is cooking, I prep my veggies and make the sour cream. I usually pop it into the freezer to chill for a few minutes but if you’re more prepared than me, you would make it ahead of time and have it in the fridge already chilled.
Once the quinoa begins to open, add in the spices. I’m not great with seasonings, so I opted for a premixed blend in this case. When the quinoa is nearly fully cooked, add in the drained and rinsed beans so they warm up and absorb the flavors. Once the quinoa is finished, so are you.
Assemble and dig in! It’s really that easy.
*If you click through the Simply Organic Taco Seasoning, you’ll notice it says it’s vegetarian friendly on the site, but on the packet itself, it’s clearly labeled as vegan.
*The quinoa to water ratio is 1:2. The extra 1/2 cup of water gives the mixture a bit more moisture. If you don’t add it, the quinoa and beans can be a bit dry especially as leftovers.
If you try this, let me know how it goes! What’s your favorite quick recipe for busy days? I’d love to know.