Vegetarian tacos are easy to make and delicious to eat! Quinoa is one grain that does a great job as a meat substitute.
- 1 cup dry quinoa
- 2 tablespoons tomato paste
- 2 cups vegetable stock
- 1 14oz can black beans, drained and rinsed
- 1 small yellow onion, diced
- 1 lime, juiced
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons smoked paprika
- Salt and pepper
- Corn tortillas
For Cilantro Lime Crema:
- 1 cup Greek yogurt (or sour cream)
- 1/2 cup roughly chopped cilantro
- 2 limes, zested and juiced
- 1 clove garlic
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- Water, as desired
1. In a medium skillet with lid over medium heat, add olive oil and onion. Season with 1 teaspoon salt. Cook, stirring occasionally until the onion is translucent and fragrant, about 3-4 minutes.
2. Stir in garlic. Cook until just fragrant, about 30 seconds. Add in chili powder, cumin, paprika and tomato paste. Stir, cook for 1-2 minutes.
3. Add quinoa to the skillet, stirring to combine with the onion mixture. Let the quinoa toast for about 1 minute before adding in the vegetable broth.
4. Increase heat to high. Bring mixture to a boil. Once boiling, add in the black beans.
5. Cover the skillet and simmer on low for 15 minutes.
6. Once the quinoa is cooked, remove the skillet from heat. Let stand for 5 minutes, then remove the lid. Squeeze lime juice over the top and fluff the mixture with a fork. Set aside.
7. Add all cilantro lime crema ingredients to a food processor, blending to combine. Add a tablespoon or two of water as needed.
8. Assemble the tacos and serve!
Source: Plays Well with Butter