Author Notes
A healthy blend of vegetables and quinoa add flavor and texture to this flavorful taco. —amrecipes
Ingredients
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1/2 cup
Bob's Red Mill quinoa
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1 cup
fat free, low-sodium chicken stock
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1 teaspoon
canned Chipotle chiles in adobo sauce, seeded and minced plus 2 teaspoons adobo sauce from can
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2 tablespoons
extra virgin olive oil, divided
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2
cloves garlic, minced
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1
leek, washed, exterior thick leaves discarded and finely chopped
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15 ounces
can organic black beans, drained and rinsed
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2
large sage leaves, minced
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2
avocados, halved, pits removed, flesh spooned out and chopped, divided
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1 tablespoon
mayonnaise
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1 tablespoon
lime flavored or plain Greek yogurt
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1 tablespoon
minced cilantro
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juice of 2 limes
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zest of 1 lime
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2
Roma tomatoes, quartered and chopped
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8
whole wheat tortillas
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16 ounces
bag shredded cheddar cheese
Directions
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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.
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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.
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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.
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