Black Bean Quinoa Taco Soup

13 495 343
Ingredients Minutes Calories
Prep Cook Servings
15 min 8 h 6
Black Bean Quinoa Taco Soup
Health Highlights


1/2 avocado(s) Avocado (diced, for topping)
2 can (15oz) Black beans, canned (drained, rinsed)
2 tbsp Cilantro (coriander)
2 can(s) (13oz) Diced tomatoes, canned
1 tbsp Extra virgin olive oil
3 clove(s) Garlic (minced)
1 can (4oz) Green chili peppers, canned
1 medium pepper(s) Jalapeno pepper (seeded, diced)
1 cup Quinoa, uncooked
1/2 medium Red onion (diced)
6 tbsp Sour cream, fat free (for topping)
2 tbsp Taco seasoning mix, McCormick
2 cup Vegetable stock/broth


1. Heat the olive oil in a large skillet over medium heat.

2. Add the diced onion and jalapeño. Sauté for 3-5 minutes, then add the minced garlic. Sauté for an additional 1-2 minutes, then place the mixture in a slow cooker.

3. Add the black beans, tomatoes and green chilies. Add the quinoa, taco seasoning and cilantro. Pour the vegetable broth over the top.

4. Place the slow cooker on high for 30 minutes – 1 hour to cook the quinoa, then turn to low and cook for 6-8 hours.

Serve and enjoy!



are a great source of protein and are high in fiber!

Nutrition Facts

Per Portion

Calories 343
Calories from fat 67
Calories from saturated fat 16.5
Total Fat 7.4 g
Saturated Fat 1.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.4 g
Monounsaturated Fat 7.4 g
Cholesterol 1.5 mg
Sodium 1255 mg
Potassium 1240 mg
Total Carbohydrate 61 g
Dietary Fiber 16.9 g
Sugars 2.2 g
Protein 16.4 g

Dietary servings

Per Portion

Grain 1.4
Meat Alternative 0.8
Milk Alternative 0.3
Vegetables 2.5

Energy sources