MEXICAN QUINOA TACOS

Updated: Apr 24

This versatile Mexican Quinoa can be made into tacos, burritos, nachos, quesadillas, Mexican Bowls & Mexican salad. It's a one-pan meal which makes for easy cleanup - the perfect meal prep recipe.


6-8 servings


INGREDIENTS:


  • 2 Tbsp coconut or avocado oil

  • 1 yellow onion, small dice

  • 1 bell pepper, small dice

  • 3 garlic cloves, minced

  • 1 Tbsp chili powder

  • ½ tbsp cumin

  • ½ tsp red pepper flakes

  • 1 tsp pink salt (or to taste)

  • freshly cracked pepper

  • 1 cup quinoa, rinsed and drained

  • 1 can black beans, rinsed and drained

  • 1.5 cups low-sodium vegetable broth (or water)

  • 12-16 corn tortillas


GARNISH OPTIONS

  • Garnish with avocado, cilantro, lettuce, salsa, hot sauce, tomatoes, green onions, pickled red onion &/or non-dairy plain yogurt


DIRECTIONS:


  1. Heat oil in a large, deep skillet or dutch oven over low to medium heat.

  2. Add onion and bell pepper & saute for 3-5 minutes. Sprinkle with a bit of salt.

  3. Add garlic and cook until fragrant, about 1 minute.

  4. Add chili powder, cumin, pepper flakes, salt & pepper stirring frequently for one minute.

  5. Add quinoa & beans - stir well to combine. Cook for 2 minutes.

  6. Stir in broth to combine all ingredients. Bring to a boil, then reduce heat to a simmer. Add lid and cook for 20 minutes or until quinoa is tender and liquid has absorbed.

  7. Heat the tortillas per manufacturer's directions. Fill the tortillas with 3-4 Tbsp of the mixture.

  8. Garnish with avocado, cilantro, lettuce, salsa, hot sauce, tomatoes, green onions, pickled red onion &/or non-dairy plain yogurt


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