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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Quinoa and Black Bean Taco Filling

1.0

200g quinoa, dried, well rinsed

1 x 400g can black beans, drained and rinsed

1 x 400g can chopped tomatoes

285g sweetcorn, frozen or canned

2 medium peppers, chopped into approx. 2cm pieces

1 tbsp paprika

2 tbsp ground cumin

Pinch chili powder (optional)

Pinch salt and pepper to season

2 to 3 small soft tortillas per person

Mixed salad

Place all the ingredients, except the vegetable stock and spring onions, into the slow cooker. Pour in the vegetable stock. Stir well.
Place the lid on the slow cooker and cook on low for 2½ to 3 hours until the peppers are soft, and the stock has been absorbed. The small white spiral (the germ) in the quinoa should be visible when cooked.
Stir through the spring onions. Season to taste with salt and pepper.
To serve: fill each soft tortilla with a small amount of mixed salad and top with quinoa mixture.

Vegan Serves: 6 Preparation: 10 mins Cooking: 2½ to 3 hrs

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🌮Taco Filling

Cuisine🇲🇽Mexican

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 25m

Created 59 weeks ago

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