These tacos bring together fluffy quinoa, smoky roasted vegetables, and hearty black beans wrapped in tortillas for a vibrant, plant-based meal. They’re full of texture, flavor, and color — ideal for a weeknight dinner or casual gathering.

Why You’ll Love This Recipe

I love how this recipe balances wholesome grains, vegetables, and protein all in one hand-held dish. The roasted veggies develop caramelized edges and deep flavor, while the quinoa and black beans make it filling and nutritionally satisfying. Plus, it’s customizable — I can switch up the veggies, spices, or toppings to suit my mood or ingredients on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the roasted vegetables:

assorted vegetables (e.g. bell peppers, zucchini, red onion, corn, cherry tomatoes)
olive oil
ground cumin
smoked paprika
chili powder or cayenne (optional)
salt & black pepper

For the quinoa & beans:

quinoa (rinsed)
water or vegetable broth
black beans (canned or cooked), drained and rinsed
lime juice
chopped cilantro (optional)
salt

For assembly / toppings:

tortillas (corn or flour)
avocado slices or guacamole
salsa or pico de gallo
shredded lettuce or cabbage
lime wedges
fresh cilantro, chopped
optional: crumbled cheese (feta, cotija, or queso fresco), vegan cheese
optional: hot sauce or pickled jalapeños

Directions

Preheat the oven to about 200 °C (≈ 400 °F).
Prepare and chop your vegetables into bite-sized pieces. Toss them with olive oil, cumin, smoked paprika, chili powder (if using), salt, and pepper so that everything is well coated.
Spread the vegetables on a baking sheet in a single layer. Roast for about 20–25 minutes, stirring once halfway, until they’re tender and slightly charred on the edges.
Meanwhile, cook the quinoa: In a saucepan, combine rinsed quinoa and water (or broth) in the proper ratio (usually 1 part quinoa to 2 parts liquid). Bring to a boil, then reduce heat, cover, and simmer until liquid is absorbed and quinoa is fluffy (about 15 minutes or according to package instructions).
Fluff the quinoa with a fork. Stir in black beans, a squeeze of lime juice, chopped cilantro, and salt (to taste).
Warm the tortillas (in a dry skillet, in the oven, or wrapped in foil) until pliable and slightly toasted.
Assemble the tacos: Spoon a base layer of the quinoa-bean mixture onto each tortilla, then top with roasted vegetables.
Add toppings: avocado, salsa, shredded lettuce or cabbage, cheese (if using), fresh cilantro, lime juice, and hot sauce or pickled jalapeños if you like heat.
Serve immediately, letting everyone build their own tacos.

Servings and timing

Prep time: ~10-15 minutes
Roast time: ~20–25 minutes
Quinoa cooking time: ~15 minutes (can overlap with roasting)
Total time: ~35–40 minutes
Servings: Makes about 6–8 tacos (depending on tortilla size and filling amount)

Variations

Swap the grain: Use brown rice, farro, bulgur, or couscous instead of quinoa.
Different veggies: Try sweet potato, butternut squash, eggplant, mushrooms, or Brussels sprouts.
Spice up: Add chipotle powder, cayenne, or chili flakes to the quinoa or veggies.
Saucy twist: Drizzle a crema (sour cream or yogurt), cashew sauce, or tahini-lime dressing over the top.
Protein boost: Incorporate grilled tempeh, tofu, or cooked shredded chicken (if not strictly plant-based).
Greens boost: Add spinach, kale, or arugula either roasted or raw for extra nutrition.

storage/reheating

Roasted vegetables: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or skillet to bring back some crispness.
Quinoa & beans: Keeps well in the fridge for 3–4 days. Warm gently, adding a splash of water or broth if it’s dry.
Tortillas: Store separately (room temp or in fridge depending on type). Warm before serving.
Assembled tacos: Best eaten fresh. If I have leftovers, I sometimes deconstruct them and store components separately, then reassemble when ready to eat.

FAQs

What type of quinoa should I use — white, red, or tri-color?

I typically use white quinoa because it cooks quickly and has a tender texture, but red or tri-color quinoa also work well and add more visual appeal and a slightly nuttier bite.

Can I roast the veggies ahead of time?

Yes. I often roast them a day ahead and refrigerate them. Before serving, I reheat in the oven or skillet to regain a bit of crispness.

How can I make these tacos gluten-free?

Use corn tortillas that are certified gluten-free or other gluten-free wraps. The rest of the recipe is naturally gluten-free as long as your spice blend and other add-ins are free of gluten ingredients.

Can I make this recipe more protein-rich?

Absolutely. I sometimes stir in cooked lentils, tempeh crumbles, or extra beans. Adding a dollop of Greek yogurt or sprinkling cheese also increases protein content.

Will this taste bland without cheese or sour cream?

Not at all, if you layer flavors well. The spices, lime juice, roasted veggie char, fresh toppings, and salsa or hot sauce all contribute complexity. I personally like adding a creamy sauce (yogurt, cashew cream, or guacamole) to balance the textures.

Conclusion

I find that these Quinoa & Roasted Veggie Tacos with Black Beans deliver a satisfying, wholesome meal that’s easy to adapt and full of flavor. The contrast between the soft quinoa-bean base, caramelized vegetables, and fresh toppings makes each bite exciting. Whenever I want a vibrant, plant-based dinner that everyone enjoys (even meat-eaters), this is one of my go-to recipes. If you try it, tell me how you customize yours!

Quinoa & Roasted Veggie Tacos with Black Beans