Crispy Quinoa and Black Bean Tacos

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

By: www.DrFuhrman.com

by 0 members

G - BOMBS

Category: Main Dishes - Vegan

Learn how to make quinoa taco "meat". You can use it in tacos, enchiladas, wraps and salads!

Recipe
My Notes
Nutrition Facts
Ratings & Comments (1)

Serves 4

Ingredients

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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.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 4

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

My Rating:
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CleanLivingDiva

04/01/2024 10:16 AM

Rated this recipe: (no rating)

These directions are a bit confusing. After cooking the quinoa, it states to put the quinoa in a bowl and add the remaining ingredients, which would include the beans. But then in the next step it says to bake the quinoa and THEN stir in the black beans.

Just wanted to point this out for clarification purposes.

This comment was last edited on 04/01/2024 09:09 PM

Linda P. replies:

04/11/2024 10:10 AM

Rated this recipe: (no rating)

Thanks! Recipe adjusted.

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Crispy Quinoa and Black Bean Tacos

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