Description
Vegetarian taco “meat” made from pantry staples—quinoa and black beans. It’s a tiny bit on the sweet side from the ketchup, but when combined with everything, it’s so excellent. This is just a recipe for the filling. Add seasonal toppings to your hearts desire!
Ingredients
Scale
- 3/4 c. quinoa
- 1 1/2 c. water
- 1/2 tsp. kosher salt
- 15 oz. can BPA-free black beans, drained and rinsed
- scant 1/4 c. organic ketchup
- 3 tbsp. water
- 1 clove garlic, minced
- 3/4 tsp. cumin
- 3/4 tsp. chili powder
- 1/2 tsp. oregano
- 1/4 tsp. lemon pepper
- Sriracha, to taste
Instructions
- In a saucepan, combine quinoa, water, and salt. Bring to a boil. Cover and cook on low for 15 minutes or until water is absorbed.
- Remove from heat. Stir in remaining ingredients. If you have taco seasoning on hand, forgo the individual spices and add 2 1/4 tsp. taco seasoning. Heat for about 5 minutes on medium-low heat. Taste and adjust seasonings. More than likely, you’ll need a bit more salt and heat. Serve in hard or soft taco shells and top as you wish.
