BBQ Black Bean and Quinoa Tacos with Cilantro Slaw (Vegan)

My Unexpected Vegan Taco Tuesday Adventure

Tuesday nights usually mean takeout pizza or a quick pasta dish. But last week, I decided to shake things up. I stumbled upon this recipe for BBQ Black Bean and Quinoa Tacos with Cilantro Slaw, and something about the vibrant colors and the promise of a flavorful vegan meal just called to me. I'm not a hardcore vegan, but I'm always looking for delicious plant-based options to add to my weekly rotation, especially ones that are quick and easy. I'm a busy woman, juggling work, a small garden, and trying to maintain some semblance of a social life, so convenience is key.

The recipe itself was surprisingly straightforward. The ingredient list looked a little daunting at first, but everything was readily available at my local grocery store. I loved the idea of using quinoa instead of the usual taco meat filler – it added a nice nutty flavor and a good dose of protein. The cilantro slaw was a perfect counterpoint to the rich BBQ sauce; it added a fresh, crisp crunch that balanced the savory and smoky flavors perfectly. The whole process of making the slaw and the BBQ filling came together surprisingly quickly. While the quinoa simmered, I chopped vegetables, whipped up the slaw dressing, and then it was just a matter of combining everything in a skillet. The whole thing came together in under an hour. Truly a meal I could make even on a busy weeknight. The end result was a meal bursting with flavor – smoky, tangy, sweet, and with a satisfying textural contrast between the soft tortillas, the hearty filling, and the crunchy slaw.

What really surprised me, though, was how much my family loved it! My kids, usually picky eaters, devoured their tacos, asking for seconds. Even my husband, a self-proclaimed carnivore, was impressed. He kept commenting on how much he enjoyed the unique flavors and how satisfying the meal was. It felt good to create something so delicious and healthy that my whole family enjoyed. I've since made this recipe twice more – once for a casual dinner party with friends (who were equally impressed) and once just for myself on a quiet weeknight. It's become a new staple in our meal rotation, proof that even simple, accessible ingredients can create something extraordinary.

Beyond the culinary success, making these tacos felt like a small victory in my quest for a more balanced and fulfilling life. In today's fast-paced world, we often sacrifice nutrition and quality time in the kitchen. Taking the time to make this meal – to chop the vegetables, to stir the quinoa, to taste and adjust the flavors – felt like a form of self-care. It was a reminder to slow down, to be present in the moment, and to appreciate the simple pleasure of creating something nourishing for myself and my family. And the bonus? Leftovers were just as delicious the next day, making it a perfect meal prep option for busy days ahead!

I highly recommend trying this recipe. It's easy to adapt to your preferences, and it’s incredibly versatile. You can adjust the spices to your liking, add other vegetables to the slaw, or experiment with different types of tortillas. No matter how you make it, these BBQ Black Bean and Quinoa Tacos are a guaranteed crowd-pleaser. They're the perfect blend of healthy, delicious, and satisfying – exactly what I need on a busy Tuesday night, or any night for that matter.

Pro Tip: Make the slaw ahead of time! The flavors meld beautifully when refrigerated, and it makes the taco assembly process a breeze.

Step-by-step

• Rinse the quinoa and add it to a medium-sized saucepan with 1 cup of water.
• Simmer quinoa until water has evaporated and quinoa is tender, 20-25 minutes.
• While quinoa is cooking, add all slaw vegetables to a large bowl.
• Mix the remaining slaw ingredients together in a medium-sized bowl and then pour over the vegetables.
• Mix with a spoon or your hands until the vegetables are evenly covered with sauce and refrigerate until needed.
• Heat a large skillet over medium heat and add the olive oil and shallot.
• Sauté for a few minutes until shallot becomes tender.
• While the shallots are cooking, add all the remaining ingredients, excluding the garlic, to a small bowl (you can add them one by one to the pan but I find it easier and less stressful to add them all to one bowl while the shallots cook).
• Add the garlic to the pan and cook for another minute.
• Next, add all of the remaining ingredients (that you've already added to one bowl) and cook for about 5 minutes on low heat, stirring occasionally.
• Once BBQ Sauce is finished cooking, add the quinoa and black beans to the pan and stir until combined.
• Warm tortillas and fill with the desired amount of BBQ filling and top with coleslaw.
• Recipe makes about 8-10 tacos depending on how much you fill them.