
Quinoa Black Bean Tacos with Creamy Avocado Sauce
Ingredients (19)
- 1 tablespoon olive oil
- 1 cup chopped red onion
- 2 large garlic cloves, pressed or minced
- 3 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1/2 teaspoon ground chili powder
- 1/2 cup uncooked quinoa, rinsed well in a fine mesh colander
- 1 cup vegetable broth or water
- 1 (14 ounce) can black beans or 1 1/2 cups cooked black beans, rinsed and drained
- 1/4 to 1/2 teaspoon salt, to taste
- Freshly ground black pepper, to taste
- 1 large avocado, sliced into long strips
- 1 to 2 medium limes, juiced
- 1 medium jalapeño, deseeded, membranes removed and roughly chopped
- 1 handful fresh cilantro
- 1/4 teaspoon salt
- 6 to 8 small, round corn tortillas (certified gluten-free if necessary)
- 1 1/2 cups roughly chopped romaine lettuce or spring greens
- Optional garnishes: pickled jalapeños or radishes, crumbled feta cheese
Directions
Learn how to make this recipe at Cookie and Kate