Quinoa Black Bean Tacos Recipe

Team Foodhall

For the quinoa and black bean filling:
Olive oil – 1 tbsp
Red onion – 1 cup, chopped
Garlic – 2 cloves, minced
Tomato paste – 3 tbsp
Cumin – 1 tsp, ground
Chilli powder – 1/2 tsp
Quinoa – 1/2 cup, rinsed
Vegetable broth or water – 1 cup
Black beans – 1 can or 1 ½ cups cooked black beans, rinsed and drained
Salt, to taste
Freshly ground black pepper, to taste

For the avocado paste:
Avocado – 1 large, sliced into long strips
Limes – 1 to 2, juiced
Jalapeño – 1, deseeded and roughly chopped
Fresh cilantro – 1 handful
Salt – 1/2 tsp

Other ingredients:
Corn tortillas – 6 to 8
Romaine lettuce or spring greens – 1 ½ cups, roughly chopped
Optional garnishes: pickled jalapeños, crumbled feta cheese

1. To make the filling, in a medium-sized pan, heat olive oil. Sauté the onion and garlic with some salt, until the onions are softened and turning translucent. Add the tomato paste, cumin and chilli powder and sauté, stirring constantly.
2. Add the rinsed quinoa and 1 cup broth or water. Bring the mixture to a boil, then cover the pot, reduce heat and cook for 15 minutes. Remove the quinoa from heat and allow it to rest, 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 for a couple of minutes to warm up the beans.
3. To make the avocado paste, simply combine the ingredients in a blender. Blend well and season with salt, to taste
4. In a large pan on medium heat, warm the tortillas in a single layer, flipping halfway. Wrap the warmed tortillas in a towel until ready to serve. To assemble the tacos, spread quinoa and black bean filling down the centre of the tortilla, then top with a generous drizzle of avocado paste, a handful of chopped romaine and any additional garnishes

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