This quinoa vegan taco filling is the perfect filling for vegan tacos, burritos, enchiladas, taco salads, or quesadillas! Make Taco dinner easy with this delicious 30-minute meal! Vegan, gluten-free.
Total Time: 30mins
Serves : 4
2. if you are using walnuts, Chop up two cups of raw unsalted walnuts. Add the chopped raw walnuts to a large pan over medium heat and toast them for about 5 minutes, stirring occasionally. You’ll know the walnuts are done when you can smell them and they turn a beautiful golden colour. Be careful not to overcook and let the walnuts burn.
3. Boil the black/red kidney beans on cooker with 1/2 tsp of salt and 1/2 cup of water or low-sodium vegetable broth.
4. Heat one large pan , add oil, garlic powder and onion and saute for 1 min. Now add all the chopped veggies (bell pepper, corn , squash or vegetable of your choice) and saute for for 5 mins. Add all of the dry seasonings, like paprika,1/2 tsp salt, cumin.
5. In one large pot mix together above cooked veggies, roasted walnuts, cooked quinoa and boiled beans. Sprinkle cilantro leaves and also put lemon juice. Taste and add more seasonings to your desired preference.Taco Filling is ready.
I make whole wheat flour roti as a tortilla, These are the steps:
1. Mix whole wheat flour, salt and oil and make a dough.
2. Make small balls out of dough and roll it round like tortilla shape.
3. Now heat the pan , place the rolled roti on the pan and heat on both side with little sprinkle of oil on both side.
Take the cooked Tortillas , Then add sliced romaine (or green leaf lettuce, spinach, or mixed greens)(it is optional), 2-3 spoonfuls of the vegan taco fillings, diced tomatoes, salsa of choice, green onions, mashed avocado, hot sauce, and squeeze a fresh lime wedge over each taco.
Total Time: 30mins
Serves : 4
Ingredients:
- 1 cup uncooked quinoa (rinsed and drained)
- 2 cups raw walnuts (unsalted)(optional)
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder/ 1 tablespoon chopped onions
- cayenne pepper (to taste)
- 2 tsp salt
- 2 cup water (or low-sodium vegetable broth)
- (1) 14 oz can black/red kidney beans (rinsed , drained and boiled)
- 1 cup Red, orange, Green bell pepper (capsicum)
- 1 cup corn(optional)
- 1 cup chopped squash
- 1/2 cup dices tomatoes.
- 1 tsp lemon juice
- 1 tsp cilantro leaves
- 2 tsp olive oil
- 1 Avocado
- 1/2 cup sour cream(or yogurt)
- 11/2 cup whole wheat flour for tortilla(also can use store bought tortilla)
Method:
1. Begin by cooking the quinoa in a separate pot according to the package instructions.2. if you are using walnuts, Chop up two cups of raw unsalted walnuts. Add the chopped raw walnuts to a large pan over medium heat and toast them for about 5 minutes, stirring occasionally. You’ll know the walnuts are done when you can smell them and they turn a beautiful golden colour. Be careful not to overcook and let the walnuts burn.
3. Boil the black/red kidney beans on cooker with 1/2 tsp of salt and 1/2 cup of water or low-sodium vegetable broth.
4. Heat one large pan , add oil, garlic powder and onion and saute for 1 min. Now add all the chopped veggies (bell pepper, corn , squash or vegetable of your choice) and saute for for 5 mins. Add all of the dry seasonings, like paprika,1/2 tsp salt, cumin.
5. In one large pot mix together above cooked veggies, roasted walnuts, cooked quinoa and boiled beans. Sprinkle cilantro leaves and also put lemon juice. Taste and add more seasonings to your desired preference.Taco Filling is ready.
TOPPING OPTIONS:
Vegan tacos toppings are endless based on your preference but the following are my favourite taco toppings:
- Pickled Jalapenos
- Diced Tomatoes
- Guacamole or Seasoned Mashed Avocado
- Limes
- Vegan Cheese
- Store-Bought Salsa
- Hot Sauce
- Vegan Sour Cream (seasoned Yogurt)
- Sliced Green Onions
I make whole wheat flour roti as a tortilla, These are the steps:
1. Mix whole wheat flour, salt and oil and make a dough.
2. Make small balls out of dough and roll it round like tortilla shape.
3. Now heat the pan , place the rolled roti on the pan and heat on both side with little sprinkle of oil on both side.
Take the cooked Tortillas , Then add sliced romaine (or green leaf lettuce, spinach, or mixed greens)(it is optional), 2-3 spoonfuls of the vegan taco fillings, diced tomatoes, salsa of choice, green onions, mashed avocado, hot sauce, and squeeze a fresh lime wedge over each taco.
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