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

Serves

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

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.

Nutrition Facts

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