Black Bean Quinoa Taco Filling

Recipe from Midwest Foodie.

Ingredients:

• 1.5 c. cooked quinoa (1/2 c. uncooked)
• 1 TBSP olive oil
• 1 small red onion, diced
• 1 TBSP cumin
• 2 tsp. chili powder
• 1-2 tsp. chipotle peppers in adobo
• 3/4 tsp. garlic powder
• 2 (15 oz.) cans black beans, drained and rinsed
• Juice of 1/2 a lime
• 1/2 – 3/4 c. water
• Salt and pepper, to taste
• Serve in tacos, burritos, or tostadas with your favorite toppings: lettuce, tomatoes, cheese, sour cream, guacamole, and salsa

Directions:

1. Prepare Quinoa: Rinse quinoa in a fine mesh strainer. Add 1/2 c. quinoa and 1 c. of water to a saucepan and cover; bring to a boil and then reduce to a simmer for 12-15 minutes. Set aside for the filling.
2. Black Bean Quinoa Filling: Heat oil in a skillet over medium high heat; then add onion, along with a pinch of salt and pepper and cook, stirring frequently for about 5 minutes.
3. After 5 minutes, add the cumin, chili powder, chipotles, garlic powder, black beans, quinoa, lime juice and 1/2 c. water (can add more if needed) to the onions and stir to combine. Cook for about 3 minutes, stirring frequently. Add more water if necessary. At this point it should have a similar texture and consistency as regular taco meat.

Black Bean Quinoa Taco Filling: