EXPLORE:

Quinoa and black bean tacos with cabbage slaw

Gluten-Free, Vegetarian, Soy-Free

2 Servings, 780 Calories/Serving

25 – 35 Minutes

While it may not seem an obvious choice for a taco filling, quinoa takes well to traditional Mexican spices, including the cumin and ancho chile powder in our custom taco seasoning. For even more oomph, we combine the quinoa with earthy black beans and sweet roasted red peppers, then top everything off with a tangy slaw.

Ingredients

  • ¾ cup rainbow quinoa
  • 5 ounces shredded Savoy cabbage
  • Sun Basket quick-pickle brine (apple cider vinegar - honey)
  • 1 or 2 shallots
  • ¼ pound roasted red peppers
  • 1 cup cooked black beans
  • Black bean taco seasoning (cumin - ancho chile - granulated garlic - coriander - dried Mexican oregano)
  • 3 or 4 sprigs fresh cilantro
  • 1 lime
  • 8 Mi Rancho 100% corn tortillas
  • 1½ ounces queso fresco

Chef's Tip

You can turn your remaining tortillas into chips: Heat the oven to 350°F. Cut the tortillas into wedges. On a sheet pan, drizzle the wedges with 1 to 2 teaspoons neutral oil, season generously with salt and pepper, and toss to coat. Bake until crisp, 10 to 12 minutes.

Nutrition per serving

Instructions

1

Cook the quinoa

  • In a fine-mesh strainer, rinse the quinoa.
In a small sauce pot, combine the quinoa and 1½ cups lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes.
While the quinoa cooks, prepare the cabbage slaw.

2

Make the cabbage slaw

In a medium bowl, combine the cabbage and quick-pickle brine, season with salt, and toss to coat. Let stand while you prepare the taco filling.

3

Prep and cook the remaining taco filling ingredients

  • Peel and thinly slice the shallots.
  • Scrape off any seeds from the roasted red peppers; coarsely chop the peppers.
  • Rinse the black beans.
In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shallots, season with salt, and cook, stirring occasionally, until softened and lightly browned, 3 to 5 minutes. Stir in the taco seasoning and cook until fragrant, about 1 minute. Add the red peppers, beans, and ¼ cup water and simmer, stirring occasionally, until the peppers and beans are heated through, 2 to 3 minutes. Fold in the cooked quinoa and season to taste with salt and pepper.

4

Prep the garnishes

  • Coarsely chop the cilantro.
  • Cut the lime into wedges.

5

Warm the tortillas

  • Remove 6 tortillas from the package; save the rest for another use.
On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the 6 tortillas until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.

6

Serve

Transfer the tortillas to individual plates and fill with the quinoa–black bean mixture. Garnish with the cabbage slaw and cilantro. Crumble the queso fresco over the top and serve with the lime wedges.

Fiber: 23g (92% DV), Total Fat: 20g (31% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 4.5g, Saturated Fat: 4g (20% DV), Cholesterol: 15mg (5% DV), Sodium: 580mg (24% DV), Carbohydrates: 126g (42% DV), Total Sugars: 23g, Added Sugars (Honey): 13g (26% DV). Contains: Milk