Bean & Quinoa Tacos

You know what my idea of a great meal right now is?

Anything the hubby can make and the kids will eat without fussing.

In my ideal world, both of these things happen while I prop my feet up and wonder when baby Skye will make an appearance.

(FYI – I think I have at least 3-4 more weeks despite the fact that both boys were born early.  After all, my to do list for what I want to get done before she comes isn’t complete yet and you all know that babies are super-cooperative like that. )

The meal that fits the bill?  Tacos!

As you might have guessed, we’ve been eating a lot of tacos for the last couple of months.  Although hubby really is a good cook, when you throw the whole both boys will eat it without fussing thing into the equation, the options are basically tacos and pizza.  Since making pizza means making four individual pizzas because apparently we are all picky eaters, tacos win as the staple.

One of my all time favorite taco recipes is this one.   It it one of my all time favorite quinoa recipes.  Since I’ve been watching my soy intake (because it hasn’t agreed with my stomach while pregnant) and we both like that recipe best with tempeh, I decided to come up with a new recipe that was also kid-friendly.

Allow me to introduce you to my Bean and Quinoa tacos.


bean-quinoa-tacos-3I used both pinto and black beans, but feel free to play around with whatever you have on hand.  If you have leftover filling because your kids “accidentally” break the shells so they can eat extra chips it is very good in a wrap the next day, especially if you heat it up and melt the cheese.

What’s your go to meal when you don’t feel like making something complicated?

Bean & Quinoa Tacos

Rating: 51

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 12

Serving Size: 1

Calories per serving: 183

Fat per serving: 6.5g

Bean & Quinoa Tacos


  • 1 onion, chopped
  • 1 red pepper, seeded and chopped
  • 1 green pepper seeded and chopped
  • 2 teaspoons minced garlic
  • 1 ½ cups cooked quinoa
  • 1 cup cooked pinto beans
  • 1 cup cooked black beans
  • 15 ounces tomato sauce
  • 2 tablespoons taco seasoning
  • 1 teaspoon smoked paprika
  • ¼- ½ teaspoon chipotle chili powder
  • 1 tablespoon lime juice
  • 12 organic taco shells
  • 3 cups lettuce, shredded
  • ½ cup grape tomatoes, halved
  • 1 cup shredded cheddar OR Daiya shreds
  • Sour cream, salsa and/or guacamole, optional


  1. Spray a large skillet with olive oil. Add onion and peppers and cook for 10 minutes or until tender. Add garlic and cook for one minute longer. Stir in quinoa, pinto beans, black beans, tomato sauce, taco seasoning, smoked paprika and chipotle chili powder. Bring to a simmer and then reduce heat to medium low. Cook for 15 minutes. Stir in lime juice.
  2. Meanwhile, heat taco shells according to package directions. Spoon bean mixture into taco shells and top with lettuce, tomatoes, cheese and other toppings as desired.


Servings 12, Calories 183, Fat 6.5g, Carbohydrates 24.1g, Protein 7.7g, Cholesterol 10mg, Sodium 327mg, Fiber 5.1g, Sugars 3.7g, WW Pts 4

  • Tina

    These Taco shells look different , what kind are they?


    • Wendy Polisi

      They are blue corn taco shells. I get them because they are the easiest to find that are not GMO.

  • Wendy too!

    Tacos are one of MY favorite meals, but one of my teenage sons doesn't like them. So when I want a fast meal I make frozen veggie burgers and fries. I keep buns and either homemade or store bought veggie burgers in the freezer at all times. I try not to have them too often but they are nice to have on a night when we have a lot going on and need a quick meal.
    Your taco recipe sound so good. I am thinking I will have to try it soon. We are still using a meat analogue in our tacos right now but would love to move to something healthier. Thank you for sharing your recipes and I hope you have a wonderful birth experience.

    • Wendy Polisi

      I've been eating a lot of veggie burgers too! There is a new one made of quinoa that hubby just found that is soy free that I really love. (I think they are called Qrunch burgers.) Like you, I'm trying to phase meat analogue's out of my diet as much as I can. Hope you enjoy this one.

  • Fred

    I made this tonight (with a few changes) and it was superb:

    I sauteed the onion for about 15 minutes and then did the peppers for about 4 minutes so they'd have more crunch.
    I didn't have any taco seasoning, so I used this recipe, which made the exact amount needed:
    I dropped the salt due to high blood pressure
    I dropped the chili powder since we're sissies.
    I dropped the smoked paprika since I didn't have any. Next time I will use it.
    I used ¼ teaspoon chipotle chili powder, and it was just the right heat (I guess we really are sissies)
    I used Mexican blend cheese.
    We added maybe 1/2 TBL fresh chopped cilantro to each taco – this was a real hit!

    Thank you for a superb recipe! We will make this again!


    • Wendy Polisi

      So glad you enjoyed it Fred! :)

  • Damn Delicious

    These are definitely my kind of tacos!
    My recent post Banana Chocolate Chip Baked French Toast

    • Wendy Polisi

      Hope you enjoy!

  • Michelle

    Yum! This is my new favorite meal. I've made it a few times and mix up the ingredients. I had some extra asparagus that I chopped up, sauteed, and put it in the filling mix. I've even warmed some leftover filling up for breakfast and put a poached egg on top.

    • Wendy Polisi

      So glad you are enjoying it Michelle! I am forever re-purposing leftover quinoa mixtures for breakfast too!

  • Nicole

    Yummy recipe! Next time I will double the taco seasoning. I didn't have a green bell pepper so I substituted with a zucchini and we were having refried beans on the side so I used cannellini beans instead of pinto beans and it was still good. Thanks for all your great recipes and congrats on your new bundle of joy!!

  • Wendy Polisi

    So glad you enjoyed them! I haven’t tried freezing this but I think it would be just fine.

    Sent from my iPad