Spicy BLAQ (Bean, Leek, Avocado and Quinoa) Salad Tacos

By • August 25, 2013 0 Comments

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Author Notes: A healthy blend of vegetables and quinoa add flavor and texture to this flavorful taco. amrecipes

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Serves 4

  • 1/2 cup Bob's Red Mill quinoa
  • 1 cup fat free, low-sodium chicken stock
  • 1 teaspoon canned Chipotle chiles in adobo sauce, seeded and minced plus 2 teaspoons adobo sauce from can
  • 2 tablespoons extra virgin olive oil, divided
  • 2 cloves garlic, minced
  • 1 leek, washed, exterior thick leaves discarded and finely chopped
  • 15 ounces can organic black beans, drained and rinsed
  • 2 large sage leaves, minced
  • 2 avocados, halved, pits removed, flesh spooned out and chopped, divided
  • 1 tablespoon mayonnaise
  • 1 tablespoon lime flavored or plain Greek yogurt
  • 1 tablespoon minced cilantro
  • juice of 2 limes
  • zest of 1 lime
  • 2 Roma tomatoes, quartered and chopped
  • 8 whole wheat tortillas
  • 16 ounces bag shredded cheddar cheese
  1. 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.
  2. 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.
  3. 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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