Coming from a hispanic family, I’ve always LOVED Mexican food but it can be a bit fatty and laden with meats & cheeses. These tacos are the exact opposite and don’t leave you feeling heavy afterwards! A great way to celebrate Cinco de Mayo!
Pam Cooking Spray
3 cloves garlic, minced
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon chili powder
1 teaspoon ground cumin
1 cup frozen corn kernels
1 (15 ounce) cans black beans, rinsed and drained
Spray medium saucepan with cooking spray. Add garlic, and saute on low heat for about a minute. Mix quinoa and vegetable broth into the saucepan and season
with chili powder & cumin. Over medium heat, bring to a boil. Cover, reduce heat, and simmer for 20-30 minutes or until quiona is done. Stir in frozen corn and black beans and continue cooking until heated.
Serve in corn tortillas with shredded raw cabbage and avocado!
– Add diced tomatoes
– Add zucchini & yellow squash and saute with garlic before adding the quiona. Don’t cook too long or it will become soggy after adding the vegetable broth.
– Add diced red bell pepper