Quinoa Black Bean Tacos

Ingredients

• Quinoa

  Uncooked

  1 cup or 170g

• Garlic

  Raw

  1 cloves, minced or 3g

• Salt

  Table

  ½ tsp or 3g

• Chili powder

  Spices

  ½ tbsp or 4g

• Cumin

  Spices, cumin seed

  ¼ tsp, whole or 0.5g

• Oregano

  Spices, dried

  ¼ tsp, ground or 0.5g

• Paprika

  Spices

  ¼ tsp or 0.5g

• Water

  Plain, clean water

  1 ½ cup or 355g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Canned black beans

  Low sodium, drained

  2 cup or 520g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Tortillas

  Ready-to-bake or -fry, flour

  16 tortilla, small or 480g

Directions

1. Rinse the quinoa thoroughly using a wire mesh sieve to remove bitterness. Alternatively, place quinoa in a bowl with water, swish, and drain until the water is clear.
2. In a medium pot, combine rinsed quinoa, minced garlic, salt, chili powder, cumin, oregano, paprika, and 1.5 cups water. Stir, cover, and bring to a boil over high heat. Reduce to low and simmer for 15 minutes. Turn off the heat and let sit for 10 minutes.
3. Chop the tomatoes and rinse the black beans in a colander, allowing excess water to drain.
4. Fluff the cooked quinoa with a fork and stir in the drained black beans.
5. Toast tortillas in a skillet over medium heat until slightly golden but still pliable. Fill each tortilla with ¼ cup quinoa mixture, top with tomatoes and avocado slice, fold, and serve.