Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons oil
  • 1/2 red onion (diced)
  • 1 jalapeño (diced)
  • 3/4 cup quinoa (dry)
  • 1 15-ounce can black beans (drained and rinsed)
  • 2 tablespoons taco seasoning
  • 1 1/2 cups broth (or water)
  • 4 ounces non-dairy yogurt (plain, I used Kite Hill)
  • 1/4 cup olive oil
  • 2 green onions (roughly chopped)
  • 1/2 bunch cilantro (roughly chopped)
  • 2 cloves garlic (peeled)
  • 2 limes (juiced)
  • salt (to taste)
  • 12 tortillas (I used flour)
  • 1/2 head green cabbage (shredded)
  • 2 avocados (sliced)
  • radishes (sliced)
  • pickled onions
  • cilantro
  • lime wedges

Instruction

  • Heat the oil in a skillet over medium heat. Add the onion and jalapeño and cook for 2-3 minutes, or until slightly tender. Rinse the quinoa and add to the skillet with the black beans, taco seasoning and broth. Stir and bring to a boil. Cover, lower the heat and simmer for 20 minutes.*
  • Meanwhile, add all of the dressing ingredients to a food processor or blender and blend until smooth. Taste and adjust seasonings as needed. Set aside.
  • Heat the tortillas and assemble the tacos. Layer each tortilla with shredded cabbage, quinoa/beans, avocado, radish slices & pickled onions. Drizzle with dressing and sprinkle on some extra cilantro. Serve with lime wedges on the side.