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(7 oz) can chipotle sauce
(4 oz) can Old El Paso™ Green Chiles
cup water or vegetable stock
hard and soft taco shells
zucchini or summer squash
Remove corn from the cob, toss in oil with salt and broil for about 5 minutes to char. Dice all of the other salsa ingredients, juice the lime, and combine. Refrigerate until you are ready to eat.
Blanch the quinoa in boiling salted water for 4 minutes. Strain.
Dice the red onion and garlic. Cook the onion in oil until lightly browned. Add the garlic. Add the blanched quinoa and cook on high to toast, stirring often.
When you start to see some browning on the quinoa, add the rest of the ingredients and simmer about 5 minutes.
Chop and broil the zucchini with some oil to lightly brown. Warm the beans and shred the cheese. Heat up the taco shells.
Assemble your tacos and enjoy!
More About This Recipe
- Around this time of the year where I live in New England, it’s important to really take advantage of the short window of amazing summertime vegetables.
I have probably eaten corn 5 times this week, but I don’t even care! It’s all super fresh and local, and tastes great with just some salt and pepper.
With veggies this good, you don’t have to do much to make them taste amazing. That's where these tacos come in, with simply prepared fresh veggies all wrapped up in a shell.
At the base of the taco, some refried beans and a spicy green chile and chipotle quinoa. I swear to you that the quinoa in these tacos is so filling and flavorful, your meat-loving friends and family won’t even realize they are eating something so healthy.
Try these Quinoa and Summer Veggie Tacos soon, before the bounty of vegetables is done for the year!
First I blanched the quinoa for a few minutes just to prevent it from getting all starchy and clumpy in the recipe. Sauté some onion and garlic, then add the blanched quinoa.
Toast the quinoa by cooking it on high heat for a bit without adding liquid. This added a unique texture and flavor to the grain.
Finally, season it with some green chiles and chipotle.
Really tasty stuff.
Some corn tossed under the broiler to char.
Fresh radishes round out this salsa nicely.
The flavors are as bright and vibrant as the colors!
Finally, a quick broil on the zucchini gives it just the right texture and flavor to compliment the rest of the taco.
Dan Whalen could eat corn every day in August. He has been blogging for over four years at The Food in My Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!
Quinoa Black Bean Tacos with Creamy Avocado Sauce
You guys are the best. You know that, right? Two months ago, when I shared my roasted cauliflower and lentil tacos recipe, I asked you to hop over to Facebook and vote for my recipe. You did, and my tacos won!
That means my tacos will represent the United States at the United Nations’ 2016 International Year of Pulses celebrations. (Pulses are beans, lentils and other dried legumes and they were selected based on their significant health, economic and environmental benefits.) Basically, you’ve made this food nerd verrrry happy. Thank you! Thank you to the USA Dry Pea and Lentil Council for letting me participate, too.
Since 2016 seems so far away, I thought we’d celebrate today with some more tacos! These are inspired by some that I ordered last week at my friend’s bachelorette party. I was sitting next to my college roommates, sipping my cocktail very slowly, and feeling sappy about how grown-up we are now.
The waiter came by and I ordered some quinoa tacos, hoping that they would be hearty enough to fill me up. They were, fortunately, and they were so tasty that I had to recreate them at home right away.
The quinoa and black bean filling takes cues from traditional ground beef fillings, but offers lots of plant-based protein and fiber. I couldn’t resist topping it with a generous spread of creamy, tangy avocado sauce and some romaine lettuce for some requisite crunch. To really make the flavors pop, add a few pickled jalapeños and/or crumbled feta cheese.
Perhaps the best part is that these tacos are ready in 30 minutes. I hope they are a new weeknight favorite for you, too!
50 Vegetarian Taco Recipes Even Meat Eaters Will Love
I may be an omnivore, but I have a deep, deep love for vegetarian tacos. It all started during my 22-day stint as a vegan. Meat-free tacos became my solace. They were the first thing I ate that didn’t feel like “vegan food” (although I’ve since learned that that is great too, especially if you know where to find the right recipes). I quickly learned I loved meatless tacos just as much as their chicken, beef, and shrimp counterparts. That’s mostly because there are so many ways to make hearty and flavorful tacos without any meat.
Even now I’ll often choose a vegetarian taco over a traditional one. When you add the right spices into the mix, crumbled tempeh and tofu are delicious. They’re often also a convincing stand-in for beef. Same thing goes for jackfruit as a pulled-pork substitute. And if you don’t eat soy-based meat substitutes, there are endless options for hearty and delicious vegetable and grain fillings too.
Whether you’re simply trying to cut back a bit on your meat consumption or you regularly follow a vegetarian diet, these vegetarian taco recipes can turn even meat lovers into meatless-taco converts. And this certainly goes without saying, but all you vegetarians out there will love them too.
Topping your tacos!
After you’ve made the filling, get creative with your taco toppings! There’s an art to topping a taco to make sure there are contrasts in texture, flavor, and color. Here are a few tips for topping these quinoa tacos:
- Make sure to use a creamy sauce. This is a must with these quinoa tacos, since the filling is too dry without it. Here we used a quick and easy spicy sour cream. You could also use Mexican Crema.
- Add a crunchy, fresh slaw. The quick bell pepper slaw below is tangy and crunchy, a good fresh contrast.
- Salsa is a must. Use purchased or homemade salsa fresca.
- Add some flair. Salty feta crumbles add a pop. The icing on the cake? Pickled onions. Make them in advance or the night before. They’re optional, but they add extra tangy flavor and pizzazz.
Want to try it? Are you an ALDI fan? Let us know if you head to ALDI and make this recipe! Tell us in the comments below or tag us on Instagram: @acouplecooks and @aldiusa.
Love ALDI? This recipe is part of our ALDI Meal Plan.
1 small yellow onion, diced
1 ½ teaspoons chili powder
1 ½ teaspoons ground cumin
1 ½ teaspoons paprika (or smoked paprika)
2 tablespoons tomato paste
1 cup dry Simply Nature Organic Quinoa
2 cups low-sodium vegetable stock (or water)
1 14-ounce can Simply Nature Organic Black Beans, drained & rinsed
Kosher salt & ground black pepper, to season
For serving: charred corn tortillas, sliced avocado, cilantro lime crema (below), chopped cilantro, salsa of choice, lime wedges, etc.
Cilantro lime crema:
1 cup Greek yogurt (or sour cream, or your favorite dairy-free alternative)