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Quinoa Tacos

This crock-pot vegan recipe makes a spicy taco or burrito filling. You'll have plenty of leftovers to use throughout the week. Try it over a baked yam too.

Difficulty
Easy
Cook Time
Over 30 Minutes
Cuisine
Mexican
Prep Time
5-10 Minutes
Servings
12

Ingredients

  • 1 cup Quinoa, dry
  • 1/2 cup Low Sodium Vegetable Broth
  • 1 3/4 cup Black Beans, no salt added , (1 can with liquids)
  • 1 3/4 cup Corn, no salt added , (1 can with liquids)
  • 1 can (14.5 oz) Diced Tomatoes
  • 1/2 cup Salsa , thick and chunky, mild
  • 1/2 tbsp Onion Flakes
  • 1/2 tsp, leaves Oregano, dried
  • 6 tortilla Corn Tortillas
  • 1 tbsp Cumin, ground
  • 2 tsp Fresh Black Pepper
  • 2 tbsp Seasoning mix, dry, chili, original
  • 1 tsp Smoked Paprika , or regular
  • 6 sprigs Cilantro , leaves chopped
  • 1/2 teaspoon Red Pepper Flakes

Nutrition Facts (per serving)

  • Calories 170 kcal
  • Total Fat 1.82 g
  • Saturated Fat 0.240 g
  • Trans Fat 0.000 g
  • Sodium 164 mg
  • Total Carbohydrates 30.06 g
  • Dietary Fiber 5.5 g
  • Sugars 1.11 g
  • Protein 6.39 g
  • Cholesterol 0 mg
  • Vitamin A 348 IU
  • Vitamin C 7.1 mg
  • Calcium 46 mg
  • Iron 2.29 mg

Directions

  1. Mix quinoa, veggie broth, beans, corn, salsa and tomatoes in a crock-pot. Do not drain cans.
  2. Add all the herbs and seasonings (except the cilantro)
  3. Stir and cook on high for three hours.
  4. Serve in steamed corn tortillas with your favorite toppings. We love avocado, cilantro, sliced radish and shredded cabbage with a squeeze of fresh lime.

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