MEXICAN QUINOA TACOS

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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