A friend of mine mentioned to me the other day that she made Quinoa Black Bean wraps and really enjoyed those. I've been meaning to ask her for the recipe, but haven't gotten around to it. This evening, T was making Chicken Tacos for himself and the boys and since he would have all the other fixings on the dinner table already, I figured I'd make myself some TVP Tacos. Then, I remembered I had some sliced button mushrooms in the fridge that I needed to use soon, and some steamed quinoa from last night, which I also wanted to use soon.
Prep Time: 20 minutes
Ingredients:
- 4-6 oz button mushrooms, sliced
- 1 small red onion, sliced
- 2-3 tsp Cumin
- 1-2 tsp Taco Seasoning
- 2 tbsp Corn Salsa
- 1/4 cup Vegetable broth
- Salt and pepper, to taste
- 1 small tomato, diced
- 1/2 cup Quinoa, prepared
- 2 corn or flour tortillas, wrapped in foil and warmed in an oven (350F).
- Enchilada sauce or fresh salsa (optional)
Directions:
Line a skillet with vegetable broth, add onions and mushrooms and cook down. Then add seasonings, corn salsa and salt and pepper to taste. Prepare tacos by layering mushroom & onions, quinoa, fresh diced tomato and top with salsa. Enjoy!!
Being gluten free, I use quinoa when I do not know want to cook. I checked your quinoa with fruits. Its very creative of you.
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