Black Bean and Quinoa Tacos
No one will miss the meat in these super flavorful meatless tacos. Use any color quinoa you have on hand and fill corn or flour tortillas or use to make the perfect taco salad.
Servings: 6
Calories: 223kcal
Ingredients
- 1 ½ cups quinoa, cooked
- 1 sweet potato, medium size
- 1 Tbsp olive oil, can us avocado oil
- Salt and freshly ground black pepper, to taste
- 1 yellow onion, medium size and diced
- 3 cloves garlic, finely minced
- 1 cup water
- 1- 14.5 oz. can diced tomatoes with green chilis, undrained
- 1 ½ tsp chili powder
- 1 tsp ground cumin
- ½ tsp paprika
- ¼ tsp cayenne pepper, or to taste
- ¼ tsp ground coriander
- 1- 15 oz. can black beans, drained and rinsed
- Juice of 1 lime
- Serve with corn or flour tortillas
Suggested toppings include but not limited to:
- Chopped lettuce,diced tomatoes, diced jalapenos, sliced avocados, black olives, diced scallions, cheddar or Monterey Jack cheese, sour cream or plain yogurt.
- hot sauce
Instructions
- Preheat oven to 400F degrees. Cook quinoa according to package directions. Meanwhile, peel and dice the sweet potato into 1-inch cubes. Drizzle with 1 Tablespoon olive or avocado oil and toss to cover. Sprinkle with salt and pepper to taste. Bake approximately 20 minutes, until crisp-tender and blackened in some places. Remove from oven and set aside.
- While the sweet potato is roasting, heat olive or avocado oil in a large non-stick skillet over medium high heat. Once hot, add the diced onion and sauté until the onion begins to carmalize a little, about 5 minutes. Add in 3 minced cloves of garlic and sauté 30 seconds longer. Stir in 1 cup water, 14.5 oz undrained diced tomatoes, 1 ½ cups cooked quinoa, 1 ½ teaspoons chili powder, 1 teaspoon cumin, ½ teaspoon paprika, ¼ teaspoon cayenne, ¼ teaspoon coriander and season with salt and pepper to taste. Bring mixture to a boil, then reduce heat, cover saucepan with lid and simmer about 15 minutes, until water has evaporated.
- Stir in sweet potato and 15 oz can drained and rinsed black beans. cook until heated through, 3-4 minutes, stirring occasionally. Squeeze lime juice over mixture. Serve warm over tortillas with desired toppings.
Nutrition
Serving: 1g | Calories: 223kcal | Carbohydrates: 38g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 35mg | Potassium: 421mg | Fiber: 5g | Sugar: 2g | Vitamin A: 5602IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 3mg