From Cookie and Kate
Quinoa Black Bean Tacos with Creamy Avocado Sauce
- Time
- 30 min
- Makes
- 6
- Ingredients
- 19
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Ingredients
- 1 tablespoon olive oil
- 1 cup chopped red onion
- 2 large garlic cloves, pressed or minced
- 3 tablespoons tomato paste
- 1 teaspoon ground cumin
- ½ teaspoon ground chili powder
- ½ cup uncooked quinoa, rinsed well in a fine mesh colander
- 1 cup vegetable broth or water
- 1 (14 ounce) can black beans or 1 ½ cups cooked black beans, rinsed and drained
- ¼ to ½ teaspoon salt, to taste
- Freshly ground black pepper, to taste
- 1 large avocado, sliced into long strips
- 1 to 2 medium limes, juiced
- 1 medium jalapeño, deseeded, membranes removed and roughly chopped
- 1 handful fresh cilantro
- ¼ teaspoon salt
- 6 to 8 small, round corn tortillas (certified gluten-free if necessary)
- 1 ½ cups roughly chopped romaine lettuce, arugula or spring greens
- Optional garnishes: pickled jalapeños or radishes, crumbled feta cheese
Nutrition
- Calories
- 505 calories
- Fat
- 15.5 g
- Serving size
- 2 tacos
- Fiber
- 21.6 g
- Sugar
- 6.2 g
- Sodium
- 1177.9 mg
- Protein
- 17.8 g
- Trans fat
- 0 g
- Cholesterol
- 0 mg
- Carbohydrate
- 79.3 g
- Saturated fat
- 2.2 g
As published by Cookie and Kate.
The method
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