Quinoa and Black Bean Street Tacos Recipe
- Prep Time: 5 Minutes
- Cook Time: 35 Minutes
- Total Time: 40 Minutes
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, finely chopped or grated
- 1 package Ortega Street Taco Seasoning Mix
- 2 tablespoons tomato paste
- 1 cup dry quinoa
- 2 cups low-sodium vegetable stock (or water)
- one 14-ounce can Ortega black beans, drained & rinsed
- Sliced Avocado
- Quartered Limes
- Ortega Flour Tortillas or Taco Shells
- Ortega Taco Sauce, to taste
Directions
- Add the olive oil to a medium skillet over medium heat. Once hot, add the onion. Cook, stirring occasionally, until the onion is translucent & fragrant, about 3-4 minutes.
- Stir the garlic into the skillet. Cook just until fragrant, about 30 seconds.
- Add in the Ortega Street Taco Seasoning & tomato paste. Stir, coating the onion & garlic. Cook for 1-2 minutes more, until very fragrant.
- 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 15-25 minutes, or until quinoa is cooked.
- Remove the skillet from the heat & set aside to stand, covered, for 5 minutes. Remove lid and squeeze the lime over top and fluff the mixture with a fork. Set aside for taco assembly.
- Add some of the quinoa & black bean mixture to a tortilla or taco shell with sliced avocado. Top with a drizzle of Ortega Taco Sauce.
