Crispy Quinoa and Black Bean Tacos

Name: Crispy Quinoa and Black Bean Tacos
Yield: 4
Ingredients: 1 cup quinoa, rinsed well; 1 3/4 cups no-salt-added or low sodium vegetable broth or water; 1/2 cup Dr. Fuhrman's Mexican Mole Sauce or no-salt-added salsa; 1 tablespoon nutritional yeast; 1 teaspoon coconut aminos; 2 teaspoons cumin; 2 teaspoons chili powder; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon black pepper; 1 cup cooked or canned low sodium or no-salt-added black beans, drained; 8 corn or small whole grain flour tortillas; choice of toppings: shredded lettuce or cabbage, chopped tomatoes, chopped onions, sliced avocado, sliced jalapenos and/or salsa

By: www.DrFuhrman.com

by 1 members

G - BOMBS

Category: Main Dishes - Vegan

Learn how to make quinoa taco "meat". You can use it in tacos, enchiladas, wraps and salads!

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Serves 4

Ingredients

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1 cup quinoa, rinsed well

1 3/4 cups no-salt-added or low sodium vegetable broth or water

1/2 cup Dr. Fuhrman's Mexican Mole Sauce or no-salt-added salsa

1 tablespoon nutritional yeast

1 teaspoon coconut aminos

2 teaspoons cumin

2 teaspoons chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon black pepper

1 cup cooked or canned low sodium or no-salt-added black beans, drained

8 corn or small whole grain flour tortillas

choice of toppings: shredded lettuce or cabbage, chopped tomatoes, chopped onions, sliced avocado, sliced jalapenos and/or salsa

Instructions:

Combine quinoa and vegetable broth (or water) in a medium saucepan. Bring to a simmer, reduce heat to low, cover and cook for 15 minutes or until liquid is absorbed. Remove from heat and let sit for 10 minutes. Fluff with a fork.

Preheat oven to 375 degrees F. Add cooked quinoa to a large mixing bowl and add Mole Sauce or salsa and seasonings (through black pepper). Toss to combine.

Spread on a parchment-line baking sheet and bake for 25-30 minutes, until golden, stirring occasionally. Stir in black beans.

Warm tortillas in the microwave or oven. Fill each tortilla with quinoa taco meat and top with desired toppings.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 4

Per Serving:

Calories 394
Protein 18 g
Carbohydrates 66 g
Sugars 1 g
Total Fat 6.8 g
Saturated Fat 0.9 g
Cholesterol 0 mg
Sodium 264 mg
Fiber 13 g
Beta-Carotene 302 ug
Vitamin C 7 mg
Calcium 102 mg
Iron 6.3 mg
Folate 147 ug
Magnesium 126 mg
Potassium 511 mg
Zinc 2.4 mg
Selenium 4.7 ug

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Crispy Quinoa and Black Bean Tacos

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