Ingredients

The following ingredients have 2 Servings
  • ½ cup red bell pepper (finely chopped )
  • 1 celery stick (finely chopped )
  • 1 cup quinoa (cooked)
  • ½ cup black beans
  • 1 cup corn
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 cup tomato puree
  • ¼ cup taco seasoning
  • ½ lime (juiced)
  • 1 tsp vegan sour cream
  • Jalapeno (for garnish)
  • 1 Tortilla

Instruction

  • Preheat oven to 400 degrees
  • Peel skin from yucca, cut it into 3 chunks and add it to a pot of boiling water. Add a pinch of salt to the water. Boil until it is fork tender. Drain the yucca and let it cool. Cut each piece into half and remove the rib. Place in baking tray and spray with cooking oil. Bake yucca in oven for 7-10 minutes. Remove and let them cool
  • Take a bread pan and turn it upside down. Lightly spray with cooking oil and place a flatout wrap on it. Press down the edges and pinch the corners. Bake in oven for 2 minutes or until browned. Remove from the oven and let it cool.
  • Cut yucca into bite sized pieces
  • In a pan, add 1 Tbsp of oil and 4 cloves of chopped garlic. Heat on medium heat for 1 minute or until the garlic start to caramelize
  • Add ¼ cup of finely chopped onions, ½ cup of finely chopped red bell pepper, 1 celery stick finely chopped, 1 cup of cooked quinoa, ½ cup of black beans, 1 cup of corn, 2 tsp of salt and 1 tsp of black pepper. Cook for 7 minutes and then lower the heat
  • Add the yucca pieces, 1 cup of tomato puree and ¼ cup of taco seasoning. Squeeze juice of ½ of a lime and mix well.
  • Add the mixture to the flatout boat and top with Vegan sour cream
  • Garnish with jalapeno
  • Serve Immediately