Mayan Tacos
Vegan Mexican food?! This is a classic Mexican recipe with a vegan twist. This recipe calls for quinoa. The ancient Mayans would eat quinoa before long hunting journeys or before the war! Legend says quinoa gives you power! So these tacos will leave you feeling full, satisfied and POWERFUL!
Prep Time: 10 mins
Cook Time: 30 mins
Total cook time: 40 mins
Serves: 8-10 hungry people
Ingredients
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1 Cup Quinoa
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1 Cup Vegetable Broth
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1 (15-ounce) Can Black Beans, drained and rinsed
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1 Tomato, diced into chunks
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1 Cup Corn Kernels
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1 tsp. Chili Powder
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1/2 tsp. Cumin
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Kosher Salt and Freshly Ground Black Pepper, to taste
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Juice of 1 Lime
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2 Tbsp. Chopped Fresh Cilantro Leaves
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1/3 Cup Diced White Onion
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1 Poblano Pepper (optional)
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8-10 Tortillas
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Traditional Guacamole for assembling the tacos
Cooking The Quinoa
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On medium heat, heat the quinoa, beans, tomatoes, corn, onions chili powder, and cumin; season with salt and pepper, to taste on. Let the quinoa and all the other ingredients simmer in the skillet for about 1 minute to let the juices of the beans and tomatoes marry in a glorious dance of FLAVOR!
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Squeeze half of the lime into the pan and then actually thrown in the half of the lime for added flavor
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Add the veggie broth. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through about 20 minutes
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Squeeze in the rest of the lime juice and add the cilantro. And mix everything together
Assembling The Tacos
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Preheat your skillet over medium-low heat, add desired oil to skillet. i.e. coconut oil, canola oil, OR if you wish to not to use any oil, you can squeeze lime juice into the skillet to add more flavor and LESS FAT!
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Place your tortilla in the hot skillet and let the oil or lime juice to lightly crisp the tortilla
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Place a spoon full of guacamole first! THE spoon in the quinoa on top of the guacamole
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Now CAREFULLY fold the tortilla in half to form a taco. Let each side of the taco get crispy and brown. Or desired crispness