4
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Ingredients
1 cup quinoa, rinsed well
1 3/4 cups no-salt-added or low sodium vegetable broth or water
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:
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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
