Ingredients
1Tbsp.olive oil
1cupred onionchopped
2garlic clovespressed or minced
3Tbsptomato paste
1tspground cumin
½tspground chili powder
½cup quinoa
1cupvegetable broth or water
1 canblack beans
½ tspsaltto taste
black pepperfreshly ground, to taste
1avocadosliced into long strips
2limesjuiced
1jalapeño
1fresh cilantro
¼tspsalt
8smallround corn tortillas certified gluten-free if necessary
1 ½ cups romaine lettuce
jalapeños pickled or radishes
feta cheesecrumbled
Preparation
To make the filling, warm the olive oil in a medium-sized pot over medium heat. Sauté the onion and garlic with a dash of salt for 4 to 5 minutes, until the onions are softened and turning translucent.
Add the tomato paste, cumin, and chili powder and sauté for another minute, stirring constantly.
Add the rinsed quinoa and 1 cup broth or water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes.
Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess liquid, and fluff the quinoa with a fork.
Stir in the drained black beans and add salt and pepper, to taste. Cover and set aside for a couple of minutes to warm up the beans.
To make the avocado sauce: Simply combine the ingredients as listed in a food processor or blender. Blend well and season with salt, to taste.
In a large skillet over medium heat, warm the tortillas in a single layer, flipping halfway. Wrap the warmed tortillas with a lint-free tea towel until ready to serve.
To assemble the tacos, spread quinoa and black bean filling down the center of the tortilla, then top with a generous drizzle of avocado crema, a handful of chopped romaine, and any additional garnishes you’d like to add. Eat up!
