Quinoa & Black Bean Tacos

Quinoa & Black Bean Tacos (with Cilantro Lime Crema!)

INGREDIENTS

1 small yellow onion, diced

2 cloves garlic, minced

1 1/2 teaspoons chili powder

1 1/2 teaspoons ground cumin

1 1/2 teaspoons paprika (or smoked paprika)

2 tablespoons tomato paste

1 cup dry Simply Nature Organic Quinoa

2 cups low-sodium vegetable stock (or water)

1 14-ounce can Simply Nature Organic Black Beans, drained & rinsed

1 lime, juiced

Kosher salt & ground black pepper, to season

for serving: charred corn tortillas, sliced avocado, cilantro lime crema (below), chopped cilantro, salsa of choice, lime wedges, etc.

for the cilantro lime crema:

1 cup non dairy  yogurt 1/2 cup roughly chopped cilantro

2 limes, zested & juiced

1 clove garlic

1/2 teaspoon ground cumin

1/2 teaspoon Kosher salt

water, as desired

INSTRUCTIONS

Prep note: Once you get cooking, these tacos come together very quickly! I suggest starting by getting all your chopping, measuring & other prep odds & ends out of the way so cooking is a smooth process: dice the onion, mince the garlic, grab your spices & tomato paste, measure the quinoa & veggie stock, & rinse the black beans. Place everything within an arm’s reach from the stovetop.

Sweat the onion:  Saute the onion. Season with 1 teaspoon Kosher salt. Cook, stirring occasionally, until the onion is translucent & fragrant, about 3-4 minutes.

Toast the aromatics: Stir the garlic into the skillet. Cook just until fragrant, about 30 seconds. Add in the spices (chili powder, cumin, paprika) & tomato paste. Stir to coat the onion & garlic. Cook for 1-2 minutes more, until very fragrant.

Cook the quinoa: Add the quinoa to the skillet, stirring to combine with the onion mixture. Let the quinoa toast for about 1 minute before adding in the vegetable broth. Increase heat to high and bring the mixture to a boil. Once boiling, add in the black beans. Cover the skillet and simmer over low heat for 15 minutes. Once the quinoa cooked, remove the skillet from the heat – but let it stand covered for 5 minutes. After 5 minutes, remove the lid. Squeeze the lime juice over top and fluff the mixture with a fork. Set aside for taco assembly.

Prep the cilantro lime crema: Meanwhile, as the quinoa simmers, prep the cilantro lime crema. Add all listed cilantro lime crema ingredients to a food processor or blender. Blend to combine, adding a tablespoon or two of water as needed to reach your desired consistency. Set aside, or transfer to an airtight container & store in the refrigerator for up to 1 week.

Assemble & serve: Add some of the quinoa & black bean mixture to a tortilla with sliced avocado. Top with a drizzle of cilantro lime crema. Finish with some chopped cilantro, a spritz of fresh lime juice, & any salsas or toppings your taco-lovin’ heart desires. Enjoy!