Quinoa and black bean tacos with avocado
Quinoa and black bean tacos combine nutty quinoa, hearty black beans, and creamy avocado for a nutritious meal. This simple method involves cooking quinoa with spices and assembling toppings in warm tortillas.
Cook time 20 min
Prep time 10 min
Ingredients:
1 cup quinoa1 garlic clove
1/2 tsp salt
1/2 tbsp chili powder
1/4 tsp ground cumin
1/4 tsp dried oregano
1/4 tsp paprika
1.50 cups water
1 cup cherry tomatoes
2 cups black beans
1 avocado
16 tortillas
Quinoa and black bean tacos with avocado offer a delicious and nutritious twist on traditional tacos. Combining the nutty flavor of quinoa with the heartiness of black beans, and the creamy texture of avocado, this recipe is sure to be a hit at any meal. It's a perfect option for those looking for a healthy, protein-packed, and flavorful dish.
Instructions:
- Rinse the quinoa under cold water using a fine-mesh sieve.
- In a medium saucepan, combine the rinsed quinoa, minced garlic, salt, chili powder, ground cumin, dried oregano, and paprika.
- Add 1.5 cups of water to the saucepan and stir to combine.
- Bring the mixture to a boil over medium-high heat.
- Reduce the heat to low, cover the saucepan, and let it simmer for about 15-20 minutes, or until the quinoa is tender and the water is absorbed.
- Once cooked, remove from heat and let it sit covered for 5 minutes, then fluff the quinoa with a fork.
- While the quinoa is cooking, halve the cherry tomatoes.
- Drain and rinse the black beans.
- Dice the avocado.
- Warm the tortillas in a dry pan over medium heat for about 30 seconds per side or until soft and pliable.
- Place a spoonful of the seasoned quinoa onto each tortilla.
- Top with black beans, cherry tomatoes, and diced avocado.
- Serve the tacos immediately, optionally garnished with fresh cilantro, lime wedges, or your favorite salsa.
These quinoa and black bean tacos with avocado are not only bursting with flavor but also packed with nutrients. They are a great option for a quick weeknight dinner or a festive weekend meal. Serve them with your favorite toppings and enjoy a wholesome, delicious meal that's both satisfying and healthy.
Quinoa and black bean tacos with avocado FAQ:
The quinoa should be cooked for about 15-20 minutes until tender and the water is fully absorbed. After cooking, let it sit covered for an additional 5 minutes before fluffing.
To store leftovers, keep the filling (quinoa, beans, tomatoes, avocado) and tortillas separate in airtight containers in the refrigerator. They can be refrigerated for up to 3 days.
Yes, you can substitute the black beans with other beans like kidney or pinto beans. For a non-vegan option, you could add cheese. If you need gluten-free tortillas, ensure to use certified gluten-free ones.
A medium saucepan is recommended for cooking the quinoa. It should have enough capacity to hold at least 2 cups of water and the quinoa.
The quinoa is fully cooked when it is tender and the water is absorbed. You can also check for the 'germ' ring to appear around each grain, indicating it is cooked properly.
Tips:
- Rinse the quinoa thoroughly before cooking to remove any bitterness.
- Use fresh garlic to enhance the flavor of the dish.
- Adjust the spices to suit your taste preferences – add a pinch of cayenne pepper for extra heat if desired.
- Warm the tortillas before serving to make them more pliable and prevent them from breaking.
- Cut the cherry tomatoes into quarters or halves for easier distribution.
- Mash the avocado with a bit of lime juice and salt for an impromptu guacamole topping.
- Add fresh cilantro, lime wedges, or a drizzle of hot sauce for additional layers of flavor.
Nutrition per serving
8 ServingsCalories 240kcal
Protein 8g
Carbohydrates 40g
Fiber 10g
Sugar 1.46g
Fat 6g
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