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Vegetarian Taco "Meat" from the faux martha

Vegetarian Taco “Meat”

  • Yield: stuffs around 9 tacos 1x


Vegetarian taco “meat” made from pantry staples—quinoa and black beans. It’s a tiny bit on the sweet side from the ketchup, but when combined with everything, it’s so excellent. This is just a recipe for the filling. Add seasonal toppings to your hearts desire!


  • 3/4 c. quinoa
  • 1 1/2 c. water
  • 1/2 tsp. kosher salt
  • 15 oz. can BPA-free black beans, drained and rinsed
  • scant 1/4 c. organic ketchup
  • 3 tbsp. water
  • 1 clove garlic, minced
  • 3/4 tsp. cumin
  • 3/4 tsp. chili powder
  • 1/2 tsp. oregano
  • 1/4 tsp. lemon pepper
  • Sriracha, to taste


  1. In a saucepan, combine quinoa, water, and salt. Bring to a boil. Cover and cook on low for 15 minutes or until water is absorbed.
  2. Remove from heat. Stir in remaining ingredients. If you have taco seasoning on hand, forgo the individual spices and add 2 1/4 tsp. taco seasoning. Heat for about 5 minutes on medium-low heat. Taste and adjust seasonings. More than likely, you’ll need a bit more salt and heat. Serve in hard or soft taco shells and top as you wish.
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