Foodie Friday, Texas

Foodie Friday: Tex-Mex Inspired: Quinoa Black Bean Tacos

Christmas food tends to be heavy. Check out this lighter, fresh recipe!

This recipe was not inspired by a specific trip but it is one that my boyfriend and I love. As most people I think that tacos are amazing. These were actually inspired by a vegan coworker of mine. Yes, it is true: this recipe has no meat. Before you freak out, know that it has plenty of flavor and spice.

**WARNING** I cook as much by directions as by taste. If you have questions please ask.

Ingredients:

  • Quinoa:
  • Your favorite quinoa brand. I really like Ancient Harvest Harmony.
  • 1 tsp. Garlic – minced (this is per 1 C. uncooked Quinoa)
  • Salt
  • Pepper
  • 2 tbs. Butter (this is per 1 C. uncooked Quinoa)

Black Beans:

There are two ways you can do the beans, either way is good, one just takes a lot longer. 

  1. Use canned black beans – drain and heat them on the stove.
  2. Use the beans that must soak overnight before being cooked

Corn Salsa:

  • Corn Kernels – this can also be done one of two ways.
  1. 12 oz. Canned corn – drained
  2. Cut corn off the cob
  • Diced Tomato – I like roma (1) or cherry tomatoes (12)
  • 3 Diced Green Onion
  • Cilantro – just the leaves
  • 1/8 to 1/4 tsp. Red Pepper
  • Fresh Lime – Cut into wedges
  • 1 1/2 tbs. Olive Oil

Garnish and Tortillas:

  • Sliced Avocado
  • Cilantro
  • Fresh Lime
  • Flour Tortillas

Directions:

  1. Make the quinoa per the instructions as far as water and cook time. Add the garlic, salt and pepper to the quinoa while it cooks. When you take the quinoa off the heat add two tbs of butter per dry cups prepared.
  2. Cook the black beans as the instructions indicate.
  3. In a skillet bring the olive oil to a medium-high heat. 1 tbs of olive oil per 4oz can of corn (drained). Add corn and saute until the kernels turn light brown. Add the green onion and cook for about 30 seconds. Add the diced tomatoes cook for 30 seconds. Add cilantro, red pepper to taste, and squeeze two lime wedges over top, stir well and take off the heat.

Taco Prep:

On a tortilla add quinoa, black beans, and corn salsa. Garnish with a couple avocado slices, fresh cilantro, and a squeeze of lime. Enjoy!

**Tips: To make this recipe vegan do not add the butter to the quinoa. If you want additional heat saute diced jalapeno with your corn. You can remove the red pepper if you don’t want any heat.

**Tip: I also love this recipe as a salad.

I hope that you have enjoyed recipe. I’m working on the next Foodie Friday post and will get it to you soon. Please feel free to comment and let me know how you liked the recipe and any variations that you used! Merry Christmas, Happy Holidays, and happy cooking!

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4 thoughts on “Foodie Friday: Tex-Mex Inspired: Quinoa Black Bean Tacos”

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