A healthy blend of vegetables and quinoa add flavor and texture to this flavorful taco. —amrecipes
Bob's Red Mill quinoa
fat free, low-sodium chicken stock
canned Chipotle chiles in adobo sauce, seeded and minced plus 2 teaspoons adobo sauce from can
extra virgin olive oil, divided
cloves garlic, minced
leek, washed, exterior thick leaves discarded and finely chopped
can organic black beans, drained and rinsed
large sage leaves, minced
avocados, halved, pits removed, flesh spooned out and chopped, divided
lime flavored or plain Greek yogurt
juice of 2 limes
zest of 1 lime
Roma tomatoes, quartered and chopped
whole wheat tortillas
bag shredded cheddar cheese
In This Recipe
Bring quinoa, stock(in place of water), chiles and sauce to a boil in a saucepan. Reduce heat to low, cover and simmer until quinoa is tender, and stock has been absorbed; about 10 to 20 minutes (depending upon package instructions). Stir and set aside uncovered to cool.
While quinoa cooks, saute garlic and chopped leek with 1 tablespoon oil in a skillet on medium-high heat for 3 minutes. Add beans. Cook for 3 minutes; stirring occasionally. Mix in sage and remove skillet from heat and set aside to cool.
Place half avocado chunks in a small bowl and mash. Add mayonnaise, yogurt, cilantro, lime juice, zest and remaining oil; mix to combine. In a large bowl, add black bean mixture, quinoa, avocado mixture and tomato. Toss to combine. Fold in remaining avocado. Spoon into warm tortillas and sprinkle with shredded cheese. Serve.