1 Cup Cooked Quinoa
1 Large Shallot
4 Cloves Garlic
Limes
2 Cans Amy’s Refried Beans
1 Can Pinto Beans
The Cultured Kitchen Cheddar Cheese
1 package Cherry Tomatoes diced in slivers
Rancho Gordo Chile Powder
Salt
Corn Tortillas
Romaine Lettuce & 2 slices Purple Cabbage both sliced thin
Salsa
Guacamole *recipe on this blog
Always organic everything 🙂
❤For Quinoa
In a small bowl whisk 1/2 Shallot, 2 cloves garlic, 1 Lime, 4 tbs. EVOO, Chile Powder and salt, let merry for 10 minutes and stir into Quinoa.
❤For Beans
Sauté 1/2 Shallot, 8 small tomatoes slivered, 4 cloves Garlic, Chile Powder in EVOO stirring until lightly browned, stir in the beans and simmer on low for approximately 15 minutes for flavors to merry. Add salt.
Brown Tortillas in pan flipping until lightly browned.
Layer with Quinoa, beans, cheese, guacamole, salsa romaine lettuce, purple cabbage. Garnish with Cilantro, Jalapeño.
Makes 6 tacos.
This was so amazingly good, I didn’t have black beans and only one pinto so improvised by mixing them together and it was divine. Easily made gluten-free without the tortilla.
