Name: Quinoa Black Bean Tacos
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 2.25 cup vegetable stock ((low sodium preferred), divided); 1 large red onion (chopped); 6 cloves garlic (minced); 0.5 null jalapeno (optional, diced (more or less to taste)); 2 tsp chili powder; 2 tsp cumin; 1 tsp smoked paprika; 0.25 tsp red pepper flakes; 0.25 tsp oregano ((can sub for Italian seasoning if needed)); 0.25 tsp salt; 3 tbsp tomato paste; 1 cup quinoa (rinsed and drained); 15 oz black beans ((sub for cooked dried beans)); 15 oz corn ((sub for fresh)); null null tortilla shells ((corn or flour)); null null diced tomatoes; null null avocado (sliced or guacamole); null null limes; null null salsa; null null vegan nacho cheese sauce ((click link for recipe)); 1 null avocado; 1 cup cilantro; 1 null jalapeno (diced, ribs and seeds removed); 2 null limes (juiced); 0.5 cup water; 1 tsp salt

Instructions

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1

Chop red onion (1 large), garlic (6 cloves), and jalapeno (0.5) (if using). (Don't worry about vegetables for the avocado sauce yet).
2

In a large skillet with a lid, add about vegetable stock (2 tbsp) over medium heat.
3

Add red onion (1 large) and sauté for 2-3 minutes until soft.
4

Add garlic (6 cloves) and cook for 1 minute.
5

Stir in chili powder (2 tsp), cumin (2 tsp), smoked paprika (1 tsp), red pepper flakes (0.25 tsp), oregano (0.25 tsp), and salt (0.25 tsp), along with tomato paste (3 tbsp) and jalapeno (0.5) (if using). Combine well.
6

Stir in quinoa (1 cup), ensuring tomato paste (3 tbsp) is fully incorporated. Toast the quinoa (1 cup) for 1-2 minutes, stirring constantly.
7

Add the remaining vegetable stock (2 cup), black beans (15 oz) and corn (15 oz) and bring to a boil.
8

Cover and reduce heat to simmer. Cook for 15 minutes.
9

If excess liquid remains, cook uncovered for another 3-5 minutes.
10

Turn off heat, keeping covered for an additional 5 minutes.
11

Meanwhile, for the Avocado Sauce: Combine avocado (1), cilantro (1 cup), jalapeno (1) (diced, ribs and seeds removed), limes (2) (juiced), water (0.5 cup), and salt (1 tsp) in a blender. Blend until smooth.
12

Remove lid from quinoa mixture, stir, and serve with desired [tortilla shells] and toppings, including the optional avocado sauce.