Ingredients

The following ingredients have 6 Servings
  • 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

Instruction

  • To make the filling, warm the olive oil in a medium-sized pot over medium heat. Sauté the onion and garlic with a dash of salt for 4 to 5 minutes, until the onions are softened and turning translucent. Add the tomato paste, cumin and chili powder and sauté for another minute, stirring constantly.
  • Add the rinsed quinoa and 1 cup broth or water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let it rest, still 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 set aside for a couple of minutes to warm up the beans.
  • To make the avocado sauce: Simply combine the ingredients as listed in a food processor or blender. Blend well and season with salt, to taste.
  • In a large skillet over medium heat, warm the tortillas in a single layer, flipping halfway. Wrap the warmed tortillas with a lint-free tea towel until ready to serve. To assemble the tacos, spread quinoa and black bean filling down the center of the tortilla, then top with a generous drizzle of avocado crema, a handful of chopped romaine and any additional garnishes you’d like to add. Eat up!