Quinoa Black Bean Tacos

Ingredients

• Quinoa

  Uncooked

  1 cup or 170g

• Garlic

  Raw

  1 cloves, minced or 3g

• Salt

  Table

  ½ tsp or 3g

• Chili powder

  Spices

  ½ tbsp or 4g

• Cumin

  Spices, cumin seed

  ¼ tsp, whole or 0.5g

• Oregano

  Spices, dried

  ¼ tsp, ground or 0.5g

• Paprika

  Spices

  ¼ tsp or 0.5g

• Water

  Plain, clean water

  1 ½ cup or 355g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Canned black beans

  Low sodium, drained

  2 cup or 520g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Tortillas

  Ready-to-bake or -fry, corn

  16 tortilla or 384g

Directions

1. Rinse the quinoa thoroughly using a wire mesh sieve to remove bitterness. Alternatively, place quinoa in a bowl with water, swish, and drain until water is clear.
2. In a medium pot, combine rinsed quinoa, minced garlic, salt, chili powder, cumin, oregano, paprika, and 1.5 cups water. Stir, cover, and bring to a boil over high heat. Reduce to low and simmer for 15 minutes. Turn off heat and let sit for 10 minutes.
3. Chop tomatoes and rinse black beans in a colander, allowing excess water to drain.
4. Fluff cooked quinoa with a fork and stir in drained black beans.
5. Toast tortillas in a skillet over medium heat until slightly golden but still pliable. Fill each tortilla with ¼ cup quinoa mixture, top with tomatoes and avocado slice, fold, and serve.

Similar Foods

• Quinoa and Black Beans
• Black Bean Quinoa Burrito
• Black Bean & Corn Quinoa
• Black Bean Tacos
• Red Quinoa and Black Bean Enchiladas
• Smoky Quinoa and Black Bean Salad