Quick, easy, healthy and filled with flavor even meat eaters will like this!
I made these quinoa tacos so that they can stuff as numerous tacos within my face without feeling guilty about this. In the end, bikini season can be used before very long. And becoming an LA native, you need to know which i have built quite a stamina for taco-eating.
Now I’m accustomed to individuals carne asada street tacos so switching to those healthy, vegetarian tacos left us a bit skeptical. But boy was I wrong.
These tacos consist of a lot flavor and the like fun goodies, in the abundance of beans and sweet corn kernels. And to be the carnivore that i'm, I didn't miss the meat whatsoever. These also stored me so full with no heavy bloating despite the fact that I ate far more than I ought to have. Now who stated healthy food choices doesn’t need to taste good?!
Quinoa Black Bean Tacos
Prep Time: ten minutes
Prepare Time: 35 minutes
Total Time: forty-five minutes
Quick, easy, healthy and filled with flavor even meat eaters will like this!
Ingredients:
- 1/2 cup uncooked quinoa
- 1 (10-ounce) can diced tomato plants and eco-friendly chiles, undrained
- 1/2 cup vegetable broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic clove powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon red pepper cayenne
- Kosher salt and freshly ground pepper, to taste
- 1 cup canned black beans, drained and rinsed
- 1 cup frozen corn kernels
- Juice of just one lime
- two tablespoons chopped fresh cilantro leaves
- 8 corn tortillas
- 1 avocado, halved, seeded, peeled and diced
- 1/4 cup sour cream
Directions:
- Heat quinoa and 1 cup water inside a large saucepan over medium high temperature. Provide a boil reduce heat and simmer until water is absorbed, about 15-twenty minutes uncover and fluff having a fork.
- Stir in diced tomato plants, vegetable broth, chili powder, cumin, garlic clove and onion powder, paprika and red pepper cayenne season with pepper and salt, to taste. Provide a boil reduce heat, cover and simmer until thickened, about ten minutes.
- Stir in beans and corn until heated through, a couple of minutes. Stir in lime juice and cilantro.
- For everyone, spoon quinoa mixture into the middle of each tortilla. Top with avocado and sour cream, if preferred.
I simply designed a huge pot of the recipe I'd additional quinoa and so i used an entire cup after which added some extra of all of those other ingredients. I was hungry and skipped the taco part and merely ate an enormous bowl from the filling. The next time I'll make use of the corn tortilla &- but this can be a excellent method to use quinoa. So healthy and incredibly tasty! Appreciate writing this! I'll get this to again soon!
I really like veggie tacos too. I’ve never attempted quinoa inside them, must try it out!