I love a good Mexican dish. You can count me in for Chipotle just about every day of the week. But with this recipe from Nutrition Stripped, I now have a delicious and healthy version to make every Taco Tuesday.
As a vegetarian, I have to work extra hard to find sources of protein.Black beans and quinoa are two of my favorites, so I’m happy to have found a delicious and easy to make recipe that incorporates them both- especially in taco form!
Let’s get cooking… shall we?
-1 cup cooked quinoa
– 2 tablespoons coconut oil
-3 cloves minced garlic
-1/2 red onion
-a pinch sea salt
-one 15 oz can of black beans
-1 cup sweet corn
-1 cup thinly sliced sweet peppers
-1/2 cup fresh cilantro
-2 tablespoons taco seasoning
-Juice of 1 lime
-Juice of 1 lemon
-1 head of butter leaf lettuce
Garnish options: fresh cilantro, sliced jalapeño, diced tomato, avocado
1. Cook the quinoa as directed on the package.
2. Add coconut oil, salt, pepper, onions and garlic and cook for 8 minutes. Add in cooked quinoa, beans (rinsed), corn and peppers until warm.
3. Take a washed and dried butter leaf and dollop mixture to the center. Fill with garnishes as desired and fold up the edges to create a wrap.
Enjoy Taco Tuesday!