Happy Cinco de Mayo, friends! How exciting is it that it falls on a Friday this year? Since, let’s face it, it’s going to be a weekend-long event for many of us, we thought we’d share one of the simplest recipes we’ve come across to-date, for one of the most delicious meals, that you can enjoy all weekend long and maybe for Taco Tuesday, too.
I’m not really sure I’ve ever met a taco I didn’t like. There are several ways of throwing one together – and usually I’m content with beans, lettuce, cheese, and tomato on a flour tortilla. Jeremy usually has something to say about this though, since this is such an Americanized version of the taco (he comes from a Mexican family.) Real tacos, he says, are all about the corn tortillas and a solid filler (not topped with the extras.)
Why did it take me five years to admit he’s been right all along?
Oh yeah. It’s because I had not yet tried THESE tacos. And now that I have, there’s no going back.
I was a little iffy about how the texture of these would be, given the base is quinoa, but after spending some quality time in the slow cooker with beans and a few other ingredients, it’s absolutely perfect.
Black Bean + Quinoa Slow Cooker Tacos
Makes 8-10 servings | Original recipe via Chelsea’s Messy Apron
- 1 cup quinoa
- 1 cup vegetable broth
- 2 (15 oz.) cans black beans
- 1 (14.5 oz.) can diced tomatoes in juice
- 1 (10 oz.) can red enchilada sauce
- 1 (15 oz.) can corn
- 1 packet taco seasoning
- Optional toppings: cheese, avocado, cilantro, fresh lime
Rinse the quinoa in a fine mesh sieve (or line a strainer with a paper towel) to remove bitter coating.
In a large crockpot, add in the quinoa, vegetable broth, drained and rinsed black beans, undrained diced tomatoes, enchilada sauce, drained corn, and packet of taco seasoning.
Stir. Cover and cook on high 2.5 hours to 4 hours depending on the heat of your slow cooker. Since slow cookers cook at different temperatures, and quinoa require a bit of extra attention when cooking anyway, you’ll want to watch this carefully to ensure the quinoa does not overcook and turn too soft, stirring every 30 minutes or so. Note that this recipe will not work on a low setting, because quinoa will get mushy when cooked on low for long time periods.
Once the quinoa is fluffed up and cooked through, serve on corn or flour tortillas, dress with your toppings of choice, and enjoy!
I love how versatile this taco filling is. We enjoyed them on corn tortillas the night I made them, but used up the rest in taco salads and atop nachos, too.
You’ll probably also want to pair this with a margarita, Mexican beer, or a Bloody Mary (or Bloody Maria – swap out the vodka for tequila!) for good measure.