Mama Crooks Nacho Tacos

Mama Crooks NachoTacos
  It's taco Tuesday! Not excited? Maybe that's because your tacos need a revamp. Give these quinoa tacos a spin, you'll be deliciously surprised. It's full of healthy and fresh veggies, quinoa and a blend of Mexican style spices. "But where's the meat?" you macho men may be asking, "I need my protein!" you shout. Never fear...protein's here! With black beans and quinoa in the mix, these pack a protein punch.
   So give these a try and have a wonderful taco Tuesday...cervezas optional.
1 1/2 cup cooked quinoa
1 tbsp olive oil
1 med. yellow onion, diced
3 cloves garlic, finely minced
1 cup veggie or chicken broth
1 (14.5oz) can diced tomatoes with green chilies, undrained
1 1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp paprika
1/4-1/2 tsp cayenne papper
1/4 tsp ground coriander 
Salt and Pepper to taste
1 1/2 cups frozen corn
2 (15oz) cans black beans, drained and rinsed 
juice from 1 lime
1/2 cup cilantro, chopped
     Heat olive oil in a large non-stick pan over med-high heat. Once hot, add onion and saute until golden and tender, about 3 minutes. Add in garlic and saute for 30 seconds longer. Stir in broth, diced tomatoes, cooked quinoa, chili powder, cumin, paprika, cayenne, coriander and season with salt and pepper to taste. Bring mixture to a boil, then reduce heat. Cover the saucepan and simmer about 20 minutes, until mixture has thickened. 
     Stir in corn and black beans and simmer, uncovered for 5-10 minutes, stirring occasionally. Mix in the lime juice and cilantro. Serve on wheat or corn tortillas. Add whatever toppings you typically pack in your tacos. Choose your add-ins wisely and add additional health. Smart picks are romaine, diced avocado, and sliced tomatoes. Sprinkle with shredded cheese and top with a dollop of plain greek yogurt (a creamy alternative to sour cream... seriously, you won't taste a difference) and you got yourself a fiesta worthy dinner. 

"Get Fit or Die Trying"

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