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Quinoa Black Bean Tacos
Quinoa and black bean tacos - a hearty, flavorful, vegan alternative to meat tacos.
👥 8 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
- ●colander
- ●skillet
📝 Preparation Steps
1
Use a wire mesh sieve to rinse the quinoa very, very well (this removes the bitter taste). If you don’t have a wire mesh sieve, you can put the quinoa in a bowl with water, swish it around and carefully pour off the water. Repeat this process until the water is fairly clear.
2
Put the rinsed quinoa in a medium pot along with the clove of garlic (minced), salt, chili powder, cumin, oregano, smoked paprika, and 1.5 cups of water. Stir to combine. Put a lid on the pot, turn the heat on to high, and bring it up to a boil. As soon as it reaches a boil, turn the heat down to low and let simmer for ⏱️ 15 minutes. After ⏱️ 15 minutes, turn the heat off and let it sit (with the lid in place) for an additional ⏱️ 10 minutes.
garlic ($0.08)1 clove
3
While the quinoa is cooking, prepare the pico de gallo according to these directions (it’s as easy as chop and stir). Rinse the black beans well in a colander and allow the excess water to drain off.
4
When the quinoa has finished cooking, remove the lid and fluff with a fork. Add the drained black beans and stir to combine.
5
Lightly toast the tortillas in a skillet over medium heat until each side is just slightly golden brown (tortillas should still be pliable). To make each taco, place about 1/4 cup of the quinoa/black bean mixture in the center of a tortilla. Add about 1-2 tablespoons of pico de gallo, one slice of avocado, and a few sprigs of cilantro. Fold and eat!
avocado ($1.00)1
Nutrition Facts
calories
269.56 kcal
fat Content
6.43 g
serving Size
1 Serving
fiber Content
10.4 g
sodium Content
355.99 mg
protein Content
10.11 g
carbohydrate Content
45.61 g
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