QUINOA BEAN TACOS
I loved the idea of using quinoa in tacos, and this is what has evolved as a favorite variation around here. Feel free to adjust toppings to your favorites. This also works with soft tacos (the 6" size), but the extra texture provided by a crunchy shell with the soft filling is a nice touch.
Provided by Starrynews
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Prepare quinoa according to package directions, about 15 minutes.
- When quinoa is done cooking and water has been absorbed, stir in refried beans, cumin, chili powder, and cayenne pepper. Mix well to combine and reduce to low heat.
- Stir in shredded cheese until it melts. Be careful to continue stirring frequently, otherwise the mixture may scorch on the bottom.
- If desired, warm taco shells according to package directions.
- Stuff quinoa bean mixture evenly into taco shells and finish with your desired toppings.
SPICY KIDNEY BEAN TACOS
Vegetarian soft tacos with kick! From Bon Appetit, November 1996. Kidney beans have the perfect consistency for tacos. They are hearty, "meaty" and hold their shape well. Jalapeno-stuffed green olives were substituted for pimiento-stuffed; ground cumin was my contribution.
Provided by COOKGIRl
Categories Lunch/Snacks
Time 30m
Yield 8 tacos
Number Of Ingredients 16
Steps:
- Heat the olive oil over medium heat in a large saute pan.
- Add the onions and garlic and cook until the onions are translucent; stirring occasionally, approximately 5 minutes.
- Stir in the green olives, red wine (or red wine vinegar), chili powder and cumin. Stir in the drained kidney beans. Season with salt and pepper to taste.
- Steam the tortillas or heat on the top range element. To do this, set the burner to medium-high heat. Place 1 tortilla on the burner and cook until heated through and slightly charred, about 15 second per side. (Use tongs to flip the tortillas to avoid burning yourself!).
- Heat all the tortillas in this manner and keep covered on a warming tray.
- Tranfer the bean mixture to a large serving bowl. Set out the toppings of your choice and serve with the warm corn tortillas.
Nutrition Facts : Calories 205.5, Fat 3, SaturatedFat 0.4, Sodium 18.5, Carbohydrate 35.4, Fiber 9.2, Sugar 1.2, Protein 10.2
KIDNEY BEAN TACOS
I actually found this in a Vegan cook book; I add cheese and sour cream to the recipe. It's simple and easy to make and it's one of my favorite recipes.
Provided by Melissa Bell
Categories Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute onion and garlic in olive oil until tender.
- Meanwhile, mash the cooked corn and kidney beans together.
- Combine bean mixture to onion and garlic.
- Add italian and taco seasoning.
- Mix together (turn skillet off).
- Layer cheese, bean mixture and tomatoes in tacos.
- Top with salsa and sour cream.
Nutrition Facts : Calories 170.4, Fat 4.6, SaturatedFat 0.7, Sodium 323, Carbohydrate 27.8, Fiber 6.1, Sugar 4.3, Protein 7.2
KIDNEY BEAN AND QUINOA SOFT TACOS:
Yield 6
Number Of Ingredients 12
Steps:
- Cook the quinoa in boiling water until it pops into little spirals, about 15 minutes. Drain water and return to the pot. In a food processor, combine half of the kidney beans, chipotle peppers, garlic, cilantro and the juice from half the lime. Blitz until smooth. Stir the other half of the beans into the cooked quinoa. Then add the pureed bean mixture to the pot; stir to combine. Season with a pinch of salt and pepper. Taste it. I mean right? Serve warmed tortillas with the bean/quinoa mixture evenly divided over them. Garnish with diced avocado, kale leaves, crumbled queso fresco and toasted pepitas. And the remaining lime juice! Spritz, spritz. That's right.
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