Black Bean and Quinoa Soft Tacos
Adapted from thecurvycarrot.com
Yield: 4-6
VERSION 1: (less time)
few TB oil
1/2 c. diced onion
2 c. cooked quinoa
1 15-oz can black beans, rinsed and drained
Taco seasoning (amount to your liking, same as a lb of meat)
Heat oil over medium heat. Add onion and cook for 3-5 mins until semi-translucent. Add cooked quinoa, black beans, and taco seasoning. I add a little water if it doesn't have enough moisture to cook in the taco seasoning. Let it simmer until taco seasoning cooked in. Serve with normal taco stuff!
Tortillas for tacos or chips for taco salad
Lettuce/spinach, tomato, onion, cheese, sour cream, etc.
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VERSION 2: (more time)
1/4 c. oil
1/2 c. diced yellow onion
3 cloves garlic, minced
1 1/2 TB dried sage
1 tsp. oregano
1 tsp. red pepper flakes
1 TB chili powder
1 TB ground cumin
2 c. cooked quinoa
1 15-oz. can of black beans, rinsed and
drained
1 TB soy sauce
1 TB Worcestershire sauce
2 tsp lime juice
Taco seasoning
Taco seasoning
Pinch sea salt
Heat the oil in a sauté pan over medium heat until
shimmering. Add the onion, garlic, sage,
oregano, red pepper flakes, chili powder, and ground cumin, and cook for about
3-5 minutes, stirring frequently. Add
the cooked quinoa, black beans, soy sauce, and Worcestershire sauce, mixing to
thoroughly combine. Reduce the heat to
medium-low and cook, stirring occasionally, for about 5-7 minutes. Add lime
juice near the end. Adjust taste using lime juice and taco seasoning if you want to. Assemble each taco
as desired.
Tortillas for tacos or chips for taco salad
Lettuce/spinach, tomato, onion, cheese, sour cream, etc.
