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Black Bean and Quinoa Tacos

Black Bean and Quinoa Tacos

 

@eatzubi Black Bean and Quinoa Taco #fyp #yum #dinner #vegan ♬ Lazy Sunday - Official Sound Studio

 

Ingredients

  • 1 tbsp Avocado Oil
  • 1 small Yellow Onion, diced
  • 2 cloves Garlic, minced
  • 1 ½ tsp Chili Powder
  • 1 ½ tsp Cumin
  • 1 ½ tsp Smoked Paprika
  • 2 tbsps Tomato Paste
  • 1 cup dry Quinoa
  • 2 cups low-sodium Vegetable Broth
  • 1 14 ounce can Black Bean, drained and rinsed
  • 1 Lime, juiced
  • Salt & Pepper
  • Corn Tortillas
  • Sliced Avocado
  • Zubi’s Creama
  • Cilantro


Instructions

  1. Add oil to a medium skillet over medium heat. Once hot, add in the onion. Season w 1 tsp Salt and cover with lid. Cook, stirring occasionally, until the onion is translucent & fragrant, about 3-4 minutes.
  2. Stir the garlic into the skillet. Cook until just fragrant,about thirty seconds. Add in the spices and tomato paste. Stir, coating the onion and garlic. Cook for 1-2 more minutes, until very fragrant.
  3. Add the quinoa to the skillet, stirring to combine with the onion mixture. Let the quinoa toast for about one minute before adding in the vegetable broth. Increase heat to high and bring mixture to a boil. Once boiling add in the black beans. Cover the skillet and simmer over low heat for 15-20 minutes. Once the quinoa is cooked, remove the skillet from the heat and set aside to stand, covered, for 5 minutes. After 5 minutes, remove the lid. Squeeze the lime juice over top and fluff the mixture with a fork. Set aside for taco assembly.
  4. In a skillet, heat a little bit of oil, once hot add in one tortilla. Char on both sides, continue with desired amount. 
  5. Add some of the quinoa and black bean mixture to a tortilla with sliced avocado. Top with a drizzle of Zubi’s Crema. Finish off with chopped cilantro. Serve and Enjoy!

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