- Quinoa Black Bean Tacos With Avocado Sauce.jpg (27.13 KiB) Viewed 495 times
Preparation Time: 10 minutes
Cooking time: 20
Serves: 6 (makes)
If served as six portions provides 505 cals, 15g fat (of which 2g saturates), 6.2g sugar and 1.2g salt per portion.
Ingredients
For the quinoa and black bean filling:
- 1 tbsp olive oil
- 1 cup chopped red onion
- 2 large garlic cloves, pressed or minced
- 3 tbsp tomato paste
- 1 tsp ground cumin
- ½ tsp ground chilli powder
- ½ cup uncooked quinoa, rinsed well in a fine mesh colander
- 1 cup vegetable broth or water
- 400g (14oz) tinned black beans or 1½ cups cooked black beans, rinsed and drained
- ¼ - ½ tsp salt, to taste
- Freshly ground black pepper, to taste
For the avocado sauce:
- 1 large avocado, sliced into long strips
- 1 - 2 medium limes, juiced
- 1 medium jalapeno, deseeded, membranes removed and roughly chopped
- 1 handful fresh cilantro
- ¼ tsp salt
For everything else:
- 6 small, round gluten free corn tortillas
- 1½ cups roughly chopped romaine lettuce or spring greens
- Optional garnishes: pickled jalapenos or radishes, crumbled feta cheese
Method
1. To make the filling, warm the olive oil in a medium sized pot over medium heat. Saute the onion and garlic with a dash of salt for 4 - 5 minutes, until the onions are softened and turning translucent. Add the tomato paste, cumin and chilli powder and saute for another minute, stirring constantly.
2. Add the rinsed quinoa and 1 cup broth or water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess liquid and fluff the quinoa with a fork. Stir in the drained black beans and add salt and pepper, to taste. Cover and set aside for a couple of minutes to warm up the beans.
3. To make the avocado sauce: Simply combine the ingredients as listed in a food processor or blender. Blend well and season with salt, to taste.
4. In a large skillet over medium heat, warm the tortillas in a single layer, flipping halfway. Wrap the warmed tortillas with a lint free tea towel until ready to serve.
5. To assemble the tacos, spread quinoa and black bean filling down the center of the tortilla, then top with a generous drizzle of avocado crema, a handful of chopped romaine and any additional garnishes as desired.
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