Black Bean Quinoa Tacos

Ingredients

1 tablespoon olive oil

1 cup chopped red onion

2 large garlic cloves, pressed or minced

3 tablespoons tomato paste

1 teaspoon ground cumin

1½ teaspoon ground chili powder

½ cup uncooked quinoa, rinsed well in a fine mesh colander

1 cup vegetable broth or water

1 (14 ounce) can black beans or 1 ½ cups cooked black beans, rinsed and drained

¼ to ½ teaspoon salt, to taste

Freshly ground black pepper, to taste

6 to 8 small, round corn tortillas (certified gluten-free if necessary)

1½ cups roughly chopped romaine lettuce or spring greens

Grated cheese

Sour cream

Salsa or some kind of sauce

Directions

1. To make the filling, warm the olive oil in a medium-sized pot over medium heat. Sauté the onion and garlic with a dash of salt for 4 to 5 minutes, until the onions are softened and turning translucent. Add the tomato paste, cumin, and chili powder and sauté for another minute, stirring constantly.

2. Add the rinsed quinoa and 1 cup broth or water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer, and cook for 15 minutes. Remove from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess liquid, and fluff the quinoa with a fork. Stir in the drained black beans and add salt and pepper to taste. Cover and set aside for a couple of minutes to warm up the beans.

3. In a large skillet over medium heat, warm the tortillas in a single layer, flipping halfway. Wrap the warmed tortillas with a lint-free tea towel until ready to serve. To assemble, spread quinoa and black bean filling down the center of each tortilla and top with greens, cheese, sour cream, and salsa. Enjoy!