Taco Tuesday - now for something a little different. A meatless tuesday. I used tri-colored quinoa for this - and if you made the Jerk Chicken Casserole earlier this week, you conveniently have corn tortillas
1 cup uncooked Quionoa
1 Clove Garlic, minced
1/2 Tsp Salt
1/2 Tbl Chili Powder
1/4 Tsp Ground Cumin
1/4 Tsp Dried Oregano
1/4 Tsp Hot Hungarian Paprika
2 15 Oz Cans Black Beans, rinsed and drained
Salsa
Avocado
Small Corn Tortillas
Fresh Cilantro
1 Clove Garlic, minced
1/2 Tsp Salt
1/2 Tbl Chili Powder
1/4 Tsp Ground Cumin
1/4 Tsp Dried Oregano
1/4 Tsp Hot Hungarian Paprika
2 15 Oz Cans Black Beans, rinsed and drained
Salsa
Avocado
Small Corn Tortillas
Fresh Cilantro
Rinse Quiona and soak in water with 1 Tbl Apple Cider Vinegar for 1 hour, up to overnight. Rinse well again. Put into a medium pot along wiht garlic, salt, chili powder, cumin, oregano, paprika and 1.5 cups water. Stir to combined. Put a ld on the pot, turn the heat to high until boiling. Reduce heat and simmer for 15 minutes. After 15 minutes, turn off heat (do not remove lid) and let sit for an additional 10 minutes.
When quinoa is cokked, remove the lid and add the black beans. Stir to combine.
Serve on corn tortillas top with salsa, avocado and cilantro.
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