Crunchy Quinoa Tacos

Crunchy Quinoa Tacos

Crunchy Quinoa Tacos

Taco Friday!!! A little early for Cinco de Mayo (which we’re still celebrating today) but you just can’t have too many tacos. There’s so many fillings to add to tacos, and this was something I would never have made before but it was really great! Josh was so tired from 3 finals in two days that he fell asleep while I was making dinner so he skipped dinner and is currently still sleeping 14 hrs later… finals stink. So tacos for one!

The filling in these tacos is quinoa but after you make it, you mix it with spices and then bake it until it’s dried and crunchy. It gives it a lot of texture and the flavor is perfect for taco filling. You can top it with whatever toppings you want, but I chose lettuce, cucumbers, tomatoes, and avocado. I added salsa after the picture was taken. They were definitely really salty, because I forgot that I added bouillon to the quinoa and then I added salt while adding spices as well. I’ll be bloated for a few days, so definitely don’t add the salt!

Crunchy Quinoa Tacos

makes 4 tacos

1 cup dried quinoa

2 cups water

1 tsp Vegetarian Better than Bouillon Beef

1 tsp chili powder

1 tsp onion powder

1 tsp garlic powder

1 tsp ground cumin

2 tbsp salsa

tortillas- I used the Sprouted whole grain Ezekiel brand

Toppings- lettuce, avocado, tomato, cucumber

  1. Preheat oven to 375*.
  2. In a small saucepan bring water to a boil and stir in quinoa. Boil until water is absorbed and quinoa is cooked through.
  3. Stir in boullion to quinoa and then turn off heat.
  4. Add spices and salsa and stir to combine then spread on a parchment lined sheet pan.
  5. Bake quinoa for 45 minutes and stir occasionally to ensure it gets crunchy on all sides.
  6. Warm tortillas and fill with quinoa mixture and toppings.

Happy Cinco!

 

Crunchy Refried Bean and Veggie Tacos

Crunchy Refried Bean and Veggie Tacos

Crunchy Refried Bean and Veggie Tacos

I haven’t been super hungry the past few days, so finding something that sounded good for dinner was harder than usual. Hopefully I’m not getting the bug! This was one of the meals I saw High Carb Hannah make on her Youtube channel, and I just changed the veggies inside to fit our taste, as can you. She used raw red onion and jalapeños, and I used sautéed red and green peppers with mushrooms. It’s a low fat meal, and it was really satisfying and two filled me up. They’re full of refried beans and veggies, and were delicious dipped in guac and salsa. It’s hard not to have guac with tacos! My avocados were a lot worse off than predicted, so I’m glad I had this great Trader Joe’s pre-made guacamole. It was really tasty, because some pre-made guacamoles taste like dirty socks. I highly recommend! These are also great to throw in the freezer, and you can pop them in the toaster oven whenever you’re hungry.

Crunchy Refried Bean and Veggie Tacos

1 pack of white corn tortillas, TJ’s, they didn’t have any oil

1 can of Original Fat Free Refried Beans, vegan at TJ’s

1 green and 1 red bell pepper, sliced

10 oz bottom mushrooms, sliced

1/2 lime

1 tsp cumin

1/2 tsp chili powder

1 tsp onion powder

1 garlic clove, minced

salt and pepper to taste

  1. Saute bell peppers for a few minutes and then add mushrooms, garlic, and spices.
  2. Saute veggies until tender and add a squeeze of half a lime.
  3. Lay tortillas out flat and spread a heaping tbsp of refried beans on each one.
  4. Heat a grill pan on medium heat, then add the tortillas on the grill. Add a spoonful of veggies on half of the tortilla.
  5. The heat will soften the tortilla and it will be able to fold over without cracking. Fold the bean side over the veggie side and cook each side for about 5-8 minutes until it gets crunchy.
  6. Serve with salsa and guacamole for a fiesta!
Crunchy Refried Bean and Veggie Tacos

Crunchy Refried Bean and Veggie Tacos

Black Bean and Veggie Tacos and Homemade Chips

Black Bean and Veggie Tacos

Black Bean and Veggie Tacos

This was an attempt at the recreation of the delicious veggie tacos I had at our neighborhood mexican restaurant, and while they were good, they didn’t taste as tasty as theirs. I’m guessing it’s because they used a tad (ton) of canola oil and salt in their version and I used a spray of olive oil and sprinkle of salt so at least these were healthier! I usually prefer flour tortillas instead of corn, but due to the health benefit and trying to stay away from white flour I decided to have corn. While my taco burst open all over my plate I remembered why I don’t like corn! Next time I’ll either have to toast the tortillas to make them crunchy, use lettuce wraps, or just go ahead and make nachos out of it because that’s pretty much what it turned into. I also quartered some corn tortillas, sprinkled them with spices, and baked them until crunchy as our side of healthier non-fried chips. With some of these changes, I think that they would work better but they’re a great way to pack veggies in to a Mexican meal.

*side rant- I’m trying this very low oil and salt way of cooking because I talked to a popular vegan blogger this weekend, and he mentioned his weight loss success was partly due to eating this high carb, low fat plant based diet that he saw from High Carb Hannah. She has a Youtube channel so I spent a day watching her videos and she’s lost 70 lbs eating this way. I really do not understand how eating multiple potatoes for dinner makes you lose weight, but I’m trying to figure out what will. I’m vegan, eating mostly plant based home-cooked meals, and not losing weight. Now I don’t know if I’m supposed to be high carb or low carb? Am I supposed to be eating 1800 calories a day like she said or stick to the less than 1500 I have now? Am I supposed to be snacking between meals or just having 3 big meals? Lots of fruit or limit it? Should I count my calories or eat intuitively? Now I’m beyond confused and not sure where to go to start losing weight so if anyone has heard of High Carb Hannah or has had success losing weight going vegan, help a sister out please!

Black Bean and Veggie Tacos

1 can organic black beans, no salt added, rinsed and drained

1 avocado, sliced

2 zucchini, diced

2 yellow squash, diced

1 large onion, diced

3 bell peppers, I used yellow, orange, and red

10 oz button mushrooms, diced

1-2 tsp cumin

1 tsp chili powder

1/2 tsp onion powder

2 tsp minced garlic

1 tsp dried cilantro

1 tsp lime juice

salt and pepper to taste

spray olive oil

  1. Spray a large saute pan over medium heat and add onions and peppers, and cook for a few minutes while you continue to dice other veggies.
  2. Add the mushrooms, garlic, and squash. Add the spices and cook for about 10 minutes until vegetables are soft and cooked through then add the beans.
  3. Turn off heat and add a squeeze of lime juice and sprinkle of cilantro.
  4. Use for tacos, burritos, taco salads, or nachos and top with a few slices of avocado, mango or regular salsa, and cilantro.

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Baked Tortilla Chips

These were so easy and quick! I don’t know why I’ve never done this before. They were a great way to have chips without all of the fried-oil part. You can sprinkle with any spices you want!

corn tortillas, however many you want, quartered

spray olive oil

sprinkle of cumin, chili powder, garlic powder

tiny salt and pepper

  1. Preheat oven to 425* and spread quartered tortillas on a sprayed baking sheet then lightly spray the tortillas.
  2. Mix spices together and sprinkle them on top then bake until golden brown, about 10 minutes.