My Lazy Quinoa & Black Bean Tacos

I wanted tacos but have no meat in the house. (I’ve restricted my meat eating to once or twice a month when I go out to eat.) So I experimented a little tonight. The only thing I would change next time is maybe to throw some lime juice in with the quinoa while it cooked. These are super filling and you can use the leftovers for taco salad! Anyway…. onto the recipe.

1/2 cup Quinoa (yields aprox 1.5 cups cooked)

1 cup water

1 can black beans (drained and rinsed)

1 can no salt added kernel corn (drained and rinsed)

8 taco shells (I prefer La Tiara since they’re low carb, only 40 cals each, and taste a lot like fresh made restaurant style shells.)

1 tsp taco seasoning (this homemade recipe is delicious!)

3 TBSP salsa (My favorite is Muir Glen garlic cilantro salsa)

3 TBSP sour cream if desired

Serves: 2 - (4 tacos each)

Directions:

1. Drain and rinse corn and black beans. Toss together in a bowl and cover in the fridge for 30 minutes.
2. Soak quinoa in a bowl of cool water for couple minutes. Strain and rinse.
3. Preheat oven for taco shells - 200 degrees.
4. Combine the rinsed quinoa and 1 cup of water into a med size saucepan. (Optional: squeeze in lime juice from 1/2 a lime.)
5. Bring to a rolling boil and cook for 5 minutes.
6. Remove quinoa from the heat and cover with a lid for 15 minutes.
7. Put taco shells in the oven per the packages instructions. (usually about 10 minutes)
8. After the 15 minutes are up, remove the lid from the saucepan and fluff the quinoa with a fork.
9. Sprinkle 1 tsp of taco seasoning (more or less for your preference) over the quinoa and mix in.
10. Scoop bean/corn mix into taco shells, top with quinoa, salsa and any other preferred toppings.

Nutrition Info:

4 shells = 160 cals

1/2 C (cooked) quinoa = 127

1/2 C bean/corn mix = aprox 90 cals

2 tbsp salsa = 20 cals

2 TBSP sour cream = 60 cals

Approximate total calories per serving = 457 (Or aprox 115 cals per taco)