QUINOA AND BLACK BEANS
Very flavorful alternative to black beans and rice. Quinoa is a nutty grain from South America.
Provided by 3LIONCUBS
Categories Side Dish Grain Side Dish Recipes
Time 50m
Yield 10
Number Of Ingredients 11
Steps:
- Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
- Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
- Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.
Nutrition Facts : Calories 153.3 calories, Carbohydrate 27.8 g, Fat 1.7 g, Fiber 7.8 g, Protein 7.7 g, SaturatedFat 0.2 g, Sodium 516.9 mg, Sugar 1.5 g
EASY BLACK BEAN TACOS
Make these simple tacos tonight! They're easy, inexpensive and quite versatile-start with a base of seasoned black beans, top with crisp cabbage and finish it off with a delicious yogurt-based sauce (find several other sauce options within the post). Recipe yields about 10 hearty tacos, and could easily be halved.
Provided by Cookie and Kate
Categories Entree
Time 30m
Number Of Ingredients 13
Steps:
- To make the black beans: We're going to use the cooking liquid from one can of beans (or substitute 1/3 cup water for the cooking liquid). Rinse and drain the other can of beans. Once the beans are ready to go, warm the olive oil in small saucepan over medium-low heat. Add the cumin, garlic and salt. Cook, stirring often, until fragrant, about 30 seconds to 1 minute.
- Pour in the can of beans with all of its liquid (or 1/3 cup water). Stir to combine. Mash up a portion of the beans with a potato masher or serving fork. Cook for a few minutes, stirring often, until the mixture reaches a simmer. Mash up the beans once more, then add the rinsed and drained beans.
- Stir to combine. Simmer for a few minutes, then reduce the heat to a bare minimum while we finish the remaining ingredients. Cover the pot, and stir it every few minutes so the beans don't stick to the bottom of the pan.
- To make the "crema": Combine the yogurt, lime juice and salt in a small bowl. Stir to combine. If desired, add hot sauce, to taste. Set aside.
- Warm the tortillas in a large skillet over medium heat in batches, flipping to warm each side. Alternatively, you can warm them directly over a low flame on a gas range. Stack the warmed tortillas on a plate and cover with a tea towel to keep warm.
- Soften the cabbage just a bit by sprinkling it with a couple dashes of salt. Then use your hands to "massage" it by scrunching up handfuls of cabbage until it is slightly wilted and fragrant.
- Finally, assemble your tacos: Spread a layer of beans down the center of each tortilla, followed by a small handful of cabbage, a generous drizzle of sauce, and sprinkles of cheese and cilantro and/or green onion. Serve immediately.
Nutrition Facts : ServingSize 1 of 10 tacos, Calories 257 calories, Sugar 3.2 g, Sodium 502.7 mg, Fat 7.1 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 38.6 g, Fiber 8.1 g, Protein 12.3 g, Cholesterol 10.4 mg
QUINOA BLACK BEAN TACOS (VEGAN)
A hearty vegan main dish for carnivores and herbivores alike (and everyone between). Great topped with guacamole or avocados, hot sauce, sour cream, cheese, or vegan dairy alternatives.
Provided by Ruthie Higbee
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Heat olive oil in a saucepan over medium heat; cook and stir onion until translucent, 5 to 10 minutes. Add tomato sauce, water, quinoa, and taco seasoning; bring to a boil. Reduce heat, cover saucepan, and simmer until quinoa is tender, about 15 minutes. Add black beans and simmer until heated through, about 5 minutes more. Serve quinoa-black bean filling in tortillas.
Nutrition Facts : Calories 339 calories, Carbohydrate 65.4 g, Fat 3.9 g, Fiber 13.8 g, Protein 13 g, SaturatedFat 0.6 g, Sodium 984.6 mg, Sugar 4.1 g
QUINOA TACO MEAT
Amazingly flavorful taco "meat" made with quinoa, smoky seasonings, and salsa! Baked until hot and crispy. A healthy substitute for ground beef (just 9 ingredients)!
Provided by Minimalist Baker
Categories Entree
Time 1h
Number Of Ingredients 10
Steps:
- Heat a medium saucepan over medium heat. Once hot, add rinsed quinoa and toast for 4-5 minutes, stirring frequently.
- Add vegetable broth and water and bring back to a boil over medium-high heat. Then reduce heat to low, cover with a secure lid, and cook for 15-25 minutes, or until liquid is completely absorbed. Fluff with a fork, then crack lid and let rest for 10 minutes off heat.
- Preheat oven to 375 degrees F (190 C).
- Add cooked quinoa to a large mixing bowl and add remaining ingredients (salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, pepper, and oil). Toss to combine. Then spread on a lightly greased (or parchment-lined) baking sheet.
- Bake for 20-35 minutes, stirring/tossing once at the halfway point to ensure even baking. The quinoa is done when it's fragrant and golden brown. Be careful not to burn!
- This quinoa taco meat goes extremely well in crispy taco shells and soft taco shells, and I also think it would be perfect on nachos, taco salads, tostadas, and in enchiladas. Dream big!
- Store leftovers in the refrigerator up to 4-5 days. Reheat in the microwave, in a 350 degree F (176 C) oven, or in a skillet on the stovetop.
Nutrition Facts : ServingSize 1 half-cup servings, Calories 147 kcal, Carbohydrate 21.4 g, Protein 5.7 g, Fat 4.5 g, SaturatedFat 0.6 g, Sodium 415 mg, Fiber 2.6 g, Sugar 0.8 g
QUINOA SUPER TACOS
These healthy tacos are packed with protein and are vegetarian friendly. I make them for a delicious, filling lunch after a morning workout. I came up with this recipe for my clients who love mexican food but are health conscious as well. They are also super simple to make. Enjoy!
Provided by Chicksluvrock
Categories Lunch/Snacks
Time 20m
Yield 3 tacos, 1 serving(s)
Number Of Ingredients 9
Steps:
- Cook quinoa as directed on package. Quinoa takes about 15 minutes to cook, so you can prepare the other ingredients in the mean time.
- Dice Tomato. Heat a pan over medium heat. Saute tomato for a few minutes until tender while adding a dash or two (more or less depending on your taste) of Jalapeno sauce while you saute. Remove from heat and pour tomatoes in a small dish. Return pan to heat. You will use the pan to toast the tortillas.
- Heat up refried beans on the stove or in the microwave, whichever you prefer. If you are only making one serving, I recommend using only 1/2 the can.
- Return to warm pan that you had sauteed the tomatoes inches Toast one tortilla at a time for about a minute on each side, just enough so they are warm. By this time, Quinoa should be done.
- Spread out tortillas on a plate. Spread a layer of refried beans over each tortilla. Next, spoon a tablespoon or two of quinoa on each tortilla. Add a layer of the sauteed tomatoes. Squeeze a fresh lime wedge over each. Add a dash of salt.
- You can add the lettuce, queso fresco, and/or sour cream if you'd like.
- Delicious, and good for you as well.
Nutrition Facts : Calories 695.2, Fat 10, SaturatedFat 1.8, Sodium 1060.1, Carbohydrate 126.5, Fiber 23.5, Sugar 3.8, Protein 29.1
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.
More about "quinoa bean tacos food"
QUINOA BLACK BEAN TACOS - COOKIE AND KATE
From cookieandkate.com
4.8/5 (69)Total Time 30 minsCategory EntreeCalories 505 per serving
- To make the filling, warm the olive oil in a medium-sized pot over medium heat. Sauté the onion and garlic with a dash of salt for 4 to 5 minutes, until the onions are softened and turning translucent. Add the tomato paste, cumin and chili powder and sauté for another minute, stirring constantly.
- Add the rinsed quinoa and 1 cup broth or water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess liquid and fluff the quinoa with a fork. Stir in the drained black beans and add salt and pepper, to taste. Cover and set aside for a couple of minutes to warm up the beans.
- To make the avocado sauce: Simply combine the ingredients as listed in a food processor or blender. Blend well and season with salt, to taste.
- In a large skillet over medium heat, warm the tortillas in a single layer, flipping halfway. Wrap the warmed tortillas with a lint-free tea towel until ready to serve. To assemble the tacos, spread quinoa and black bean filling down the center of the tortilla, then top with a generous drizzle of avocado crema, a handful of chopped romaine and any additional garnishes you’d like to add. Eat up!
QUINOA TACOS WITH BEANS - FOOD FUN & FARAWAY PLACES
From kellystilwell.com
5/5 (5)Total Time 55 minsCategory DinnerCalories 311 per serving
QUINOA BLACK BEAN TACOS - DAMN DELICIOUS
From damndelicious.net
4.3/5 (6)Estimated Reading Time 4 minsServings 4
GLUTEN-FREE QUINOA AND BLACK BEAN TACOS :: VEGAN, GRAIN ...
From raiasrecipes.com
Estimated Reading Time 3 mins
QUINOA TACO SALAD RECIPE | QUINOA BOWL | ONE INGREDIENT CHEF
From oneingredientchef.com
FOUR BEAN, QUINOA, & VEGGIE TACOS (VEGAN, GLUTEN-FREE ...
From vegetariangastronomy.com
5/5 (1)Total Time 15 minsCategory Main Course, SaladCalories 163 per serving
- In a large mixing bowl, combine the cooked mixed beans, cooked quinoa, red bell peppers, green bell peppers, orange bell peppers, cherry tomatoes, onions, cilantro, and spinach.
VEGAN QUINOA AND BLACK BEAN TACOS - MAKE IT DAIRY FREE
From makeitdairyfree.com
5/5 (3)Calories 270 per servingCategory Main Course
- Chop onions, garlic, and jalapeno if adding. *Don't worry about chopping the vegetables for the avocado sauce at this time, you can do that later.
QUINOA BLACK BEAN TACOS - BUDGET BYTES
From budgetbytes.com
4.9/5 (12)Total Time 30 minsServings 8Calories 270 per serving
- Use a wire mesh sieve to rinse the quinoa very, very well (this removes the bitter taste). If you don’t have a wire mesh sieve, you can put the quinoa in a bowl with water, swish it around and carefully pour off the water. Repeat this process until the water is fairly clear.
- Put the rinsed quinoa in a medium pot along with the clove of garlic (minced), salt, chili powder, cumin, oregano, smoked paprika, and 1.5 cups of water. Stir to combine. Put a lid on the pot, turn the heat on to high, and bring it up to a boil. As soon as it reaches a boil, turn the heat down to low and let simmer for 15 minutes. After 15 minutes, turn the heat off and let it sit (with the lid in place) for an additional 10 minutes.
- While the quinoa is cooking, prepare the pico de gallo according to these directions (it’s as easy as chop and stir). Rinse the black beans well in a colander and allow the excess water to drain off.
- When the quinoa has finished cooking, remove the lid and fluff with a fork. Add the drained black beans and stir to combine.
5-MINUTE VEGETARIAN BREAKFAST TACOS - SIMPLY QUINOA
From simplyquinoa.com
4.7/5 (3)Total Time 5 minsCategory BreakfastCalories 459 per serving
- Beat the eggs together in a small bowl. Heat a skillet over medium, spray with cooking spray (or oil) and add the eggs.
- Cook the eggs (scramble them!) until they're almost fully cooked, then add the beans, salsa, spinach and a pinch of salt and pepper. Continue cooking until the spinach has wilted.
- Heat the tortillas in the microwave for 30 seconds. Transfer to a plate and fill each taco with the egg mixture.
QUINOA, BLACK BEAN AND CORN TACOS - COOKING CLASSY
From cookingclassy.com
5/5 (11)Total Time 40 minsCategory Main CourseCalories 329 per serving
- Heat olive oil in a large non-stick saucepan over medium high heat. Add onion and saute 3 minutes. Add in garlic and saute 1 minute longer.
- Stir in broth, diced tomatoes, quinoa, chili powder, cumin, paprika, cayenne and season with salt and pepper to taste.
- Bring mixture to a boil, then reduce heat, cover saucepan with lid and simmer until quinoa is cooked through, about 15 minutes.
- Stir in corn and black beans, simmer until warmed through, stirring occasionally, 5 minutes longer.
QUINOA AND BLACK BEAN BURRITOS - TALKING MEALS
From talkingmeals.com
Ratings 1Category Main CourseCuisine MexicanEstimated Reading Time 7 mins
- Start by rinsing the quinoa thoroughly in a strainer, then adding it to the water with the salt. Bring the water to a simmer, then turn it down to the lowest setting and cover. Cook covered for 20 minutes. Then turn off the heat, but leave the cover on for another 5 minutes.
- To a preheated large pan/skillet, add the oil and then the cauliflower florets. Cook for 5 minutes until they are browned.
- When you are ready to assemble, warm your tortillas. I like to give them a light grill in a pan, but you can also warm them in the microwave.
QUINOA TACO MEAT - FORK AND BEANS
From forkandbeans.com
Servings 6Total Time 12 mins
- Add cumin, paprika, ancho chile pepper, cayenne, and salt. Mix into quinoa and cook another minute. Stir in cilantro last.
- Stuff into these AMAZING homemade gluten free tortillas and serve with favorite taco toppings.
SPICED TACO BEEF WITH BEANS AND QUINOA - SIMPLE BITES
From simplebites.net
5/5 (1)Total Time 32 minsCategory Main DishesCalories 193 per serving
- Preheat a large cast iron skillet and add the olive oil. Sear the beef over high heat, breaking the meat apart with a wooden spoon, for about five minutes or until the meat is grey and crumbed apart. Drain off excess fat or liquid.
- Add the onion. Cook over medium low heat for another five minutes until onions are soft. Add the beans to the beef.
- Sprinkle in the garlic, cumin, chili powder, oregano, salt and pepper to the pan. Stir to combine. Cook the taco meat for five minutes over medium heat, stirring occasionally.
- Stir in the cooked quinoa to the beef and bean mix. Zest a lime over the top, then cut in half and juice the lime into the pan. Sprinkle over the chopped cilantro stems and stir everything together.
CHEESY BLACK BEAN AND CORN QUINOA TACO SKILLET ...
From wholesomelicious.com
5/5 (8)Total Time 35 minsServings 6Calories 419 per serving
- In a large skillet, heat the olive oil over medium heat. Add onion, garlic, jalapeño, and corn. Cook for 5-7 minutes until fragrant, and the onion is translucent.
- Add quinoa, tomatoes, beans, taco seasoning, and broth. Stir to mix all together. Bring mixture to a boil, cover and reduce heat to low (simmer). Keep covered for about 15-20 minutes, or until quinoa has absorbed the liquid and is nice and fluffy.
- Squeeze lime juice over the top of the quinoa. Top with pepperjack cheese (if using), and place in the over for 5 minutes or until the cheese is nice and bubbly.
QUINOA BLACK BEAN TACOS (GLUTEN FREE) - TASTYTHIN
From tastythin.com
Cuisine American, Mexican, VegetarianCategory Main CourseServings 12Calories 100 per serving
- Warm the oil in a large skillet over medium high heat. Add onion and green pepper and cook until just tender, about 3 minutes.
- Add the quinoa, tomatoes, broth, and taco seasoning to the skillet. Stir to just combine and bring to a simmer.
BLACK BEAN QUINOA TACOS + CILANTRO LIME CREMA {VEGAN} - PWWB
From playswellwithbutter.com
4.9/5 (29)Calories 309 per servingCategory Tacos
- Add the olive oil to a medium skillet (with lid) over medium heat. Once hot, add the onion. Season with 1 teaspoon kosher salt. 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 spices (chili powder, ground cumin, smoked paprika) & 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 minutes (see Recipe Notes, below). Once the quinoa cooked, remove the skillet from the heat & set aside to stand, covered, for 5 minutes. After 5 minutes, remove the lid. Squeeze the lime juice over top and fluff the mixture with a fork. Set aside for taco assembly.
- Meanwhile, as the quinoa simmers, prep the cilantro lime cashew crema. Add all listed cashew crema ingredients to a food processor or blender. Blend to combine, adding a tablespoon or two of water as needed to reach your desired consistency. Set aside, or transfer to an airtight container & store in the refrigerator for up to 1 week.
CILANTRO LIME BLACK BEAN TACOS WITH QUINOA - SIMPLY QUINOA
From simplyquinoa.com
3.7/5 (23)Calories 437 per servingCategory Main Course
- Add veggie broth, quinoa and lime juice to a small sauce pan. Bring to a boil, cover and reduce to simmer for 12 – 15 minutes until all the liquid has been absorbed.
- Remove from the heat and let cool for 10 - 15 minutes. Stir in lime zest, ½ cup cilantro and season with salt & pepper.
- In a separate bowl, mash avocado until almost smooth. Stir in onion, lime juice and ¼ cup cilantro. Season with salt & pepper.
- To assemble tacos, place ¼ - ½ cup of quinoa mixture onto the base of each tortilla. Top with black beans, cabbage and the guacamole. Garnish with cilantro (and/or hot sauce!) and enjoy immediately!
QUINOA, BLACK BEAN AND CORN TACOS RECIPE - RECIPES.NET
From recipes.net
Cuisine Tex MexCategory TacoServings 5Total Time 40 mins
- Heat olive oil in a large non-stick saucepan over medium high heat. Add onion and saute 3 minutes. Add in garlic and saute 1 minute longer.
- Stir in broth, diced tomatoes, quinoa, chili powder, cumin, paprika, cayenne and season with salt and pepper to taste.
- Bring mixture to a boil, then reduce heat. Cover saucepan with lid and simmer for about 15 minutes or until quinoa is cooked through.
- Stir in corn and black beans, simmer for 5 minutes more until warmed through, stirring occasionally.
QUINOA BLACK BEAN TACOS WITH AVOCADO CREMA (20 MIN ...
From foolproofliving.com
5/5 (7)Total Time 25 minsCategory DinnerCalories 287 per serving
- To make the taco meat: Heat oil in a large skillet over medium heat. Add in onion, ground cumin, and ground coriander. Sautee, stirring frequently until onions are softened, 5-7 minutes.
- Bring it to a boil, turn down the heat to low, and let it cook for 15 minutes or until most of the liquid is absorbed.
JACKFRUIT BLACK BEAN AND QUINOA TACOS - SHARON PALMER, THE ...
From sharonpalmer.com
5/5 (5)Total Time 25 minsCategory DinnerCalories 360 per serving
- To make Avocado Crema: First, *soak the cashews for 30 minutes in water. (Prepare remaining steps in this recipe while the cashews are soaking.) Drain off water and add cashews, along with lemon juice, garlic, white pepper, and avocado to a blender container. Add 4 tablespoons plant-based milk and process until smooth. May add additional plant-based milk if needed to make a smooth, creamy texture. If desired, season with a pinch of salt (optional). Transfer to bowl.
- To make Jackfruit Carnitas: While cashews are soaking, prepare this step. Heat olive oil in a skillet and sauté onion, jalapeno, and garlic for 5 minutes. Add chili powder, cumin, and oregano and stir well. Drain the jackfruit, and separate into strands with your fingers. Add it to the skillet and cook for 2 minutes. Add hot sauce (adjust for your preference of spiciness), tomato paste, lime juice, and soy sauce. Continue to cook, breaking apart jack fruit with a fork, for an additional 4 minutes, until vegetables are soft, seasonings are well blended, and jackfruit is separated into strands. Remove from heat.
- To make Black Beans and Quinoa: While you are cooking jackfruit carnitas, heat beans and cooked quinoa separately in the microwave until warm, may season quinoa with salt and pepper, if desired.
- Prepare toppings: Toast corn tortillas in a toaster oven or on the top rack of the oven for about 3 minutes for open-face or folded crispy tacos, or heat them in a pan for 2 minutes for soft tacos.
BBQ BLACK BEAN & QUINOA TACOS WITH ... - SHE LIKES FOOD
From shelikesfood.com
4.8/5 (4)Estimated Reading Time 3 minsCategory EntreeTotal Time 1 hr 10 mins
- Rinse the quinoa and add it to a medium sized saucepan with 1 cup of water. Simmer quinoa until water has evaporated and quinoa is tender, 20-25 minutes. While quinoa is cooking, add all slaw vegetables to a large bowl. Mix the remaining slaw ingredients together in a medium sized bowl and then pour over the vegetables. Mix with a spoon or your hands until the vegetables are evening covered with sauce and refrigerate until needed.
- Heat a large skillet over medium heat and add the olive oil and shallot. Saute for a few minutes until shallot becomes tender. While the shallots are cooking, add all the remaining ingredients, excluding the garlic, to a small bowl (you can add them one by one to the pan but I find it easier and less stressful to add them all to one bowl while the shallots cook). Add the garlic to the pan and cook for another minute. Next, add all of the remaining ingredients (that you’ve already added to one bowl) and cook for about 5 minutes on low heat stirring occasionally.
- Once BBQ Sauce is finished cooking, add the quinoa and black beans to the pan and stir until combined. Warm tortillas and fill with desired amount of BBQ filling and top with coleslaw. Recipe makes about 8-10 tacos depending on how much you fill them.
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From sunbasket.com
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Servings 12Total Time 40 mins
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5/5 (1)Total Time 40 minsCategory Dinner, EntreeCalories 465 per serving
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From thedaringkitchen.com
5/5 (5)Calories 402 per servingCategory Main Course
CAULIFLOWER QUINOA TACOS WITH BLACK BEAN SALSA GUACAMOLE
From sidechef.com
4/5 (1)Total Time 1 hrCuisine American, MexicanCalories 86 per serving
SPICY SOFRITAS QUINOA TACOS - ORCHIDS + SWEET TEA
From orchidsandsweettea.com
Servings 6Total Time 30 minsCategory Main Course
PINQUITO BEAN AND QUINOA TACO FILLING - WE WANT VEGGIES
From wewantveggies.com
5/5 (1)Total Time 45 minsCategory Ingredient, Main Course, SaladCalories 183 per serving
HEALTHY BLACK BEAN, TOASTED QUINOA, AND FETA CHEESE TACOS ...
From saltandwind.com
Cuisine MexicanCategory LunchServings 8Total Time 15 mins
QUINOA AVOCADO TACOS - SO HEALTHY! - FOOD BABE
From foodbabe.com
Reviews 111Estimated Reading Time 2 minsServings 2-3Total Time 15 mins
KIDNEY BEAN AND QUINOA SOFT TACOS | BEV COOKS
From bevcooks.com
Estimated Reading Time 3 mins
VEGETARIAN BLACK BEAN BAKED TACO RECIPE - MIDWEST FOODIE
From midwestfoodieblog.com
5/5 (7)Calories 473 per servingCategory Main Dish
SPICY QUINOA BLACK BEAN TACOS — KASIM HARDAWAY
From kasimhardaway.com
Estimated Reading Time 2 mins
QUINOA BLACK BEAN TACOS | RECIPE | WHOLE FOOD RECIPES ...
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4.3/5 (60)Servings 4
QUINOA BLACK BEAN TACOS | RECIPE | RECIPES, COOKING ...
From pinterest.ca
QUINOA AND BLACK BEAN TACOS WITH CILANTRO LIME CREMA - ALDI
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QUINOA BLACK BEAN TACOS | RECIPE | WHOLE FOOD RECIPES ...
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From wholenessmarket.com
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