Quinoa and BlackEyed Pea Tacos!
Quinoa and BlackEyed Pea Tacos!

Because our Sunday dinners are usually packed with pasta, sausage and meatballs, and desserts, a healthy Meatless Monday is always welcomed by all. Very often it comes in the form of Mexican cuisine.

Beans, vegetables, quinoa or rice, seasoned, cooked, and wrapped in a small tortilla. The tortilla is portion control at its finest. The ingredients are a healthy start to the week ahead.

The Quinoa and BlackEyed pea tacos can be filled with black beans, a rice, or any of your favorite taco veggies. Experiment! Use the recipe as a guide and make a healthy and delicious meal! Enjoy!

Quinoa and BlackEyed Pea Tacos
Makes 10 tacos
Ingredients:

1/2 cup uncooked rinsed quinoa
1 cup water
1 tbsp. Olive oil
2 cloves garlic, pressed
1 small onion finely chopped
1 cup corn
1 cup blackeyed peas
2 tbsp. Taco seasoning
2 tsp. chili powder
1 tsp. ground cumin
1 medium tomato, chopped
1 cup curly kale, chopped
Salt/ Pepper to taste
Sriracha (optional)
10 tortilla shells

Directions:

Warm oil in a medium deep frying pan.

Add garlic and onions and cook until softened.

Meanwhile add 1/2 cup quinoa and 1 cup water to a saucepan. Bring to a boil and cook on low until water is absorbed.

Add all ingredients to frying pan except kale and tomato and stir.

Don't you just love all of the colors! Add bell peppers, jalapeƱos, habaneros,  black beans, or any of your favorites!
Don’t you just love all of the colors! Add bell peppers, jalapeƱos, habaneros, black beans, or any of your favorites!

Cook until heated through approximately 5 minutes.

Add tomatoes and kale and stir.

Serve in warmed tortilla shells. For a spicy kick add Sriracha!

Enjoy!
Enjoy!

Ciao!

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