Try these delicious tacos as a “meal on the go” for busy days.
1 tablespoon canola oil
1 medium-sized yellow onion,
4 garlic cloves, peeled and
1 cup cooked quinoa
1 cup cooked brown rice
1 cup black beans, rinsed and
1/2 cup water or low-sodium
chicken, beef or vegetable broth
1 teaspoon ground black pepper 1 teaspoon chili powder
1 teaspoon ground cumin
1/2 cup frozen corn or no-salt
added canned corn, optional
10 whole-wheat tortillas
1 (16 ounce) jar of mild, chunky
1/2 cup shredded low-fat cheddar cheese, optional
1/4 cup sliced green or black
1. In a large skillet, heat oil over medium heat. Saute onions until translucent. Add garlic to onion and cook until garlic is turning golden
2. Add the quinoa, brown rice, black beans and water or broth. Season mixture with the pepper, chili powder and the cumin. Turn the heat to high and cook, stirring occasionally, until mixture begins to boil. Add the corn, if desired. Cover and reduce heat to low; simmer, stirring occasionally, for 5 minutes.
3. Wrap tortillas in food-safe paper towels. Sprinkle paper towels with water on both sides. Heat the tortillas in the microwave for 30 seconds, or until warm and pliable.
4. Place 2 to 3 heaping tablespoons of filling in the center of each tortilla. Top with salsa and optional filling ingredients, if desired. Fold the tortilla in half and serve immediately. Makes 10 tacos, 2 tacos per serving.
TIP: You also can prepare the tortillas in advance, wrap them in individual pieces of microwavesafe plastic wrap and refrigerate or freeze them for re-heating in the microwave.