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Photography by Teresa Gonzalez of Florida Girl Cooks

Michelle Lara / April 30, 2015

Gluten Free Black Bean and Quinoa Tacos


I often marvel at how the small the world is and if you take a few moments to have real conversations you are reminded of this even more so. Will and I have been attending a marriage bible class at church for a few months.

It’s the first time in nearly 12 years of marriage we do something like this. The life group {as their called at our church} has a great range of couples. Some are newly weds, some who have been married for years and others that are blended families {most of the couples have children who range from infant to out of college}.

It’s been such a blessing to our marriage and our lives. The unexpected surprise is we’ve met some wonderful couples in the class. One of the couples we met, Jose and Teresa Gonzalez have two boys whom I know from the Sunday school class I volunteer at.

It’s usually a hustle and bustle for the Sunday morning drop-off,  so I barely get to speak with the parents, so I was excited when I saw them at the class one evening.

As fate would have it Teresa is a talented photographer {you all know the deep love + affection I have for food photographers} and also a fellow foodie.

I stumbled across this photo on Instagram and quickly reached out to Teresa {who’s colorful and witty blog, Florida Girl Cooks has me craving for everything she cooks} for the recipe. I was ecstatic when she sent me the link and told me I can share it with my readers.

Even better news is Teresa is going to do some guest blogging as my newest contributor – so you’ll be seeing more of her beautiful photos on here!

black bean quinoa tacos_floridagirlcooks_teresa gonzalez_2

Gluten Free Black Bean and Quinoa Tacos Recipe


1 1/2 cups cooked quinoa
1 Tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, finely minced
1 cup vegetable broth or chicken broth
1 (14.5) oz can diced tomatoes with green chilis, undrained
1 1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp paprika
1/4 – 1/2 tsp cayenne pepper
1/4 tsp ground coriander
Salt and freshly ground black pepper, to taste
1 1/2 cups frozen corn
2 (15 oz) cans black beans, drained and rinsed
juice of 1 lime
1/2 cup cilantro, chopped
Serve with:
corn tortillas
chopped lettuce
Monterey Jack, cheddar or cottage cheese
diced avocados
diced tomatoes
hot sauce
additional olive oil
Himalayan salt
1. Heat olive oil in a large non-stick saucepan over medium high heat.
2. Once hot, add onion and saute until golden and tender, about 3 minutes.
3. Add in garlic and saute 30 seconds longer.
4. Stir in broth, diced tomatoes, cooked quinoa, chili powder, cumin, paprika, cayenne, coriander and season with salt and pepper to taste.
5. Bring mixture to a boil, then reduce heat, cover saucepan with lid and simmer about 20 minutes, until mixture has thickened.
6. Stir in corn and black beans and simmer, uncovered 5 – 10 minutes, stirring occasionally.
7. Mix in lime juice and cilantro.
8. Clean the nonstick pan and place 1/2 tsp of olive oil and toast each side of each tortilla for about a minute. Sprinkle with Himalayan salt, pile on the fixings.

Looking for Cinco de Mayo Inspiration? Click here for more recipes >>


Meet Teresa of Florida Girl Cooks and Wings of Time Photography

  Teresa Gonzalez_Bio Photo_2
Seeker of sunshine, lazy days at the beach, and exquisite food, Teresa is a native Florida blogger. First generation born daughter of Cuban parents she has a huge legacy to uphold from the matriarchs of her family as they paved the road to her passion for all things culinary. With a global palette, Teresa strives to make and enjoy dishes that are culturally diverse and packed with flavor.  Mother to Jacob and Caleb and wife to Jose Gonzalez, there’s never a dull moment in Teresa’s kitchen so kick back, let your senses take over, and may many blessing be upon you always.
  • Teresa Gonzalez

    Thank you for this wonderful post Michelle and thank you for your love and friendship. I am looking forward to our collaborations and fellowship! :)

    • Thanks for sharing your recipe and beyond beautiful images! Can’t wait to see more of your posts!