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Quinoa-Black Bean Tacos

Quick Quinoa-Black Bean Tacos and Moroccan Carrot Salad

Course: Dinner, Main Dish
Cuisine: Mexican, Tacos
Recipe Type: 90/10 Dairy Free, 90/10 Gluten Free, 90/10 Regular, 90/10 Vegan, 90/10 Vegetarian
Author: Heidi Boortz
Servings : 4

Ingredients

Tacos

  • 1 cup water
  • 1/2 cup quinoa uncooked
  • 1 1/2 cup salsa
  • 1/2 cup vegetable broth no sugar listed in ingredients
  • 1 can black beans 15 oz, rinsed and drained
  • 8 corn tortilla
  • 1 cup frozen corn
  • 1 Tbsp lime juice
  • 2 Tbsp cilantro finely chopped
  • 1 avocado diced, for topping, if desired
  • 1/2 cup sour cream for topping, if desired

90/10 Taco Seasoning

  • 1 Tbsp Chili Powder
  • 1 Tbsp cumin
  • 3/4 tsp garlic powder
  • 3/4 tsp onion powder
  • 1/4 tsp oregano
  • 1/4 tsp paprika
  • 3/4 tsp salt
  • 1/4 tsp pepper

Carrot Slaw

  • 1 package shredded carrots
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp lemon juice
  • 1/4 cup cilantro chopped
  • 2 tsp bottled minced garlic
  • 1/2 tsp Chili Powder
  • 1/2. tsp paprika
  • 1/4 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper optional

Instructions

Tacos

  • Add 1 c. water and quinoa to a medium saucepan.
  • Bring to a boil.
  • Cover, reduce heat, and simmer 15 min or until liquid is absorbed.
  • Add salsa, broth, and taco seasoning. Boil 10 min.
  • Stir in beans and corn. Heat 5 minutes.
  • Remove from heat and stir in lime and cilantro.
  • Add filling to corn tortillas. Top with avocado and sour cream, if desired.

Carrot Slaw:

  • Combine all ingredients. Allow to marinate 30 min before serving.