Ingredients
olive oil
2 cloves of garlic
1/2 medium sized onion
1 1/2 cup @1000springsmill black beans
1 1/2 cup corn
2 cups chopped tomatoes
1/3 cup tomato paste
1 cup quinoa
2 cups vegetable broth
2 tbsp chili powder
1 tbsp cumin
1/2 tbsp smoked paprika
1 tsp oregano
salt and pepper to taste
1 lime
corn tortillas
vegan sour cream
cilantro
Instructions
Start by cooking the @1000springsmill black beans according to the package instructions. Then set them aside.
To create the quinoa taco filling, start by adding the olive oil, minced garlic, and onion to a pot. Cook for 2-3 minutes over medium heat.
To the garlic and onions, add the beans, corn, tomatoes, tomato paste, quinoa, vegetable broth, chili powder, cumin, paprika, oregano, salt and pepper. Simmer for about 20 minutes over medium heat, stirring occasionally. When it’s ready, all of the water should have boiled away.
To assemble the tacos, start by toasting the tortillas. Then add the taco filling and top with lime juice, vegan sour cream, and cilantro
@veggieworldrecipes • https://www.instagram.com/veggieworldrecipes/
by Tim Cornie
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