THESE COLOURFUL, FLAVOUR-PACKED, GF & VEGAN TACOS ARE FILLED WITH BLACK BEAN, TOMATO & QUINOA MIXTURE AND DRESSED WITH FRESHLY MADE FIERCE SALSA DE LIMA & CILANTRO. SERIOUSLY DELICIOUS, THE EASIEST DINNER EVER.
INGREDIENTS ------------------
serves 2 - 3
the filling
100 g quinoa
200 g back beans, soaked overnight & cooked [or canned: drained & rinsed]
1 tbs favourite cooking oil
1 small yellow onion, finely chopped
2 cloves garlic, finely chopped
2 tsp chili powder or sriracha
1 tsp ground cumin
2 tsp sweet or smoked paprika
2 tbs tomato paste
250 ml vegetable stock [or water]
1 lime, juiced
unrefined salt to taste
ground black pepper
For serving:
gluten free corn tortillas
avocado, thinly sliced
cilantro, roughly chopped
drizzle of extra virgin olive oil
Fierce Salsa de Lima & Cilantro
200 ml Greek yogurt [to make vegan tacos, swap for your favourite dairy-free alternative, i.e. cashew yogurt]
2 handfuls cilantro, roughly chopped
2 limes, zested & juiced
1 fresh chilli, deseeded & chopped
1 clove garlic
1 -2 tsp unrefined salt
METHOD ---------------------
Mise en place is very important when making tacos. Prep all ingredients as described above, grab all spices and condiments, set your table, etc. before you start cooking. As soon as you finish making the filling, your dinner is practically ready.
Start with onion. Add the cooking oil to a medium saucepan [or wok] with lid over medium heat and add the onion. Season with 1 tsp unrefined salt. Sauté for few minutes or until the onion is translucent & fragrant.
Add the garlic into the saucepan and sauté briefly. Stir in all the spices and tomato paste and give it a good stir. Sauté for another minute or two.
Add the quinoa to the saucepan and stir well. Let the quinoa toast for about 1 minute before adding the vegetable stock. Increase heat to high and bring the mixture to a boil. Once boiling, add in the black beans. Cover the pan and simmer over low heat for ca. 15 minutes or until the quinoa is cooked.
Meanwhile make the Salsa de Lima & Cilantro. Add all the ingredients to a food processor or blender and blitz until smooth.
After 15 minutes of cooking the quinoa mixture turn the heat off and set aside for few minutes before removing the lid. Squeeze the lime juice over top and stir well.
Warm up the tortillas – use the oven at ca. 140°C or simply warm tortillas on a non-stick pan [no oil needed].
Assemble the tacos! Add a couple of tablespoons of the filling to each tortilla and place slices of avocado on top. Drizzle with salsa de lima and garnish with cilantro, fresh lime juice, extra virgin olive oil & any other beloved salsas or toppings of your choice.
Que aproveche!
Recipe credit to Plays Well With Butter [with variations].
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