Who doesn't like the flavour of a delicious taco? My mouth is watering! A combination of a few spices makes them so darn good! Well this is a plant-based taco filling that will either convert you, or at least give you another delicious recipe in your roster! I use a good quality gluten-free taco for the kids, but I enjoy this on top of a bed of greens myself. The creamy avocado sauce makes it extra delish! Adapted from Cookie & Kate.
Ingredients
- 1 tbsp olive oil
- 1 cup red onion, chopped
- 2 large garlic cloves, minced
- 1/2 cup yellow bell pepper, chopped
- 3 tbsp tomato paste
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 cup uncooked quinoa, rinsed
- 1 cup vegetable broth
- 1 14 oz can black beans, rinsed
- 1/2 tsp sea salt
- freshly ground pepper to taste
- 1 cup spinach, roughly chopped
Avocado Sauce
- 1 large avocado
- 2 medium limes, juiced
- 1 handful fresh cilantro
- 1/4 tsp sea salt
- Optional small jalapeno, deseeded
Instructions
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Warm olive oil in a large frying pan, over medium high heat. Saute the onion and garlic with a dash of sea salt for 5 mins until onions are translucent.
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Add tomato paste, cumin and chili powder and saute for another minute, stirring constantly.
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Add rinsed quinoa and broth. Bring the mixture to a gentle boil, then cover the pot, and reduce to a simmer, cooking for 15-20 mins. Remove from heat and let sit 5 mins. Fluff quinoa with a fork. Add additional tomato paste and vegetable broth if more liquid is required.
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Stir in rinsed and drained black beans and chopped spinach. Add salt and pepper to taste. Cover and set aside to warm beans and wilt spinach.
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While mixture is sitting, prepare avocado sauce. Simply combine all sauce ingredients in a small high-powered blender, food processor, or mash and blend by hand.
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Put the taco mixture in a good quality taco shell or over a bed of greens and top with avocado sauce.