Tuesday, February 11, 2014

Quinoa, Black Bean, and Kale Tacos

Today I have a delicious vegetarian recipe for you!  Several months ago, our family decided to eat less meat . . . we haven't cut it out entirely, but we have meatless meals probably about 4 times a week.  Peter and I have both been really happy with the change.  We feel better overall, and it's been easier to manage our weight since doing so.  Anyway, this is a recipe that I came up with that is totally filling while still not being too heavy.  Plus, if you are vegan, you can easily make this meal meet your needs by omitting the cheese!  Here's the recipe:

Quinoa, Black Bean, and Kale Tacos

*Makes about 8 soft tacos

1 Cup Cooked Quinoa
1 Can Black Beans, Rinsed and Drained
1/2 Can Green Chile Enchilada Sauce
1/2 Onion, Chopped
1 Tbsp Olive Oil
1 Cup Chopped Kale
6-8 Small/Medium Tortillas
2 Avocados, cut into cubes (optional)
Shredded Cheese (optional)
Salsa (optional)

Pour the olive oil into a frying pan over medium high heat.  Add the onions.  Once the onions are translucent, add the black beans, cooked quinoa, and enchilada sauce.  Cook together for about 2-3 minutes, until the sauce starts to boil.  Turn the heat down to medium low and add the kale.  Cook for another couple of minutes (until the kale is cooked to your liking).  Remove from heat.

Warm up your tortillas and add the quinoa-black bean mixture to each tortilla.  Garnish with shredded cheese, avocados, salsa, and enjoy!

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