A hearty vegan main dish for carnivores and herbivores alike (and everyone between). Great topped with guacamole or avocados, hot sauce, sour cream, cheese, or vegan dairy alternatives.
Submitted by
Ruthie Higbee
Updated on January 14, 2022
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Ingredients
Original recipe (1X) yields 8 servings
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1 teaspoon olive oil
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1 onion, chopped
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2 (8 ounce) cans tomato sauce
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1 ½ cups water
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½ cup quinoa
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1 (1 ounce) envelope taco seasoning mix
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2 (14.5 ounce) cans black beans, rinsed and drained
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24 corn tortillas
Directions
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Heat olive oil in a saucepan over medium heat; cook and stir onion until translucent, 5 to 10 minutes. Add tomato sauce, water, quinoa, and taco seasoning; bring to a boil. Reduce heat, cover saucepan, and simmer until quinoa is tender, about 15 minutes. Add black beans and simmer until heated through, about 5 minutes more. Serve quinoa-black bean filling in tortillas.
Nutrition Facts (per serving)
| 339 | Calories |
| 4g | Fat |
| 65g | Carbs |
| 13g | Protein |
| Nutrition Facts | |
|---|---|
|
Servings Per Recipe 8 |
|
|
Calories 339 |
|
| % Daily Value * | |
|
Total Fat 4g |
5% |
|
Saturated Fat 1g |
3% |
|
Sodium 985mg |
43% |
|
Total Carbohydrate 65g |
24% |
|
Dietary Fiber 14g |
49% |
|
Total Sugars 4g |
|
|
Protein 13g |
26% |
|
Vitamin C 8mg |
9% |
|
Calcium 116mg |
9% |
|
Iron 4mg |
22% |
|
Potassium 728mg |
15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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