Full of quinoa, mushrooms, black beans, queso fresco and an avocado pico de gallo, these tacos are a fresh option for Taco Tuesday, or any day! Loaded with spices, each bite will make your mouth water for more!
Ingredients
- 8 ea. White corn tortillas
- 1/2 c. Black beans
- 3 T. Queso fresco
- Cilantro, to garnish
- Cooking spray, as needed
- Mushroom Quinoa Mixture
- 1 c. Mushrooms, chopped
- 3/4 c. Quinoa, cooked
- 1/4 ea. Onion, minced
- 1 T. Avocado oil
- 1 t. Nutritional yeast
- 1/4 t. Cumin
- 1/4 t. Paprika
- 1/4 t. Chili powder
- 1/4 t. Garlic powder
- Salt and pepper, to taste
- Avocado Pico Gallo Mixture
- 1 ea. Avocado From Mexico, diced
- 1/2 c. Pico de gallo
- 1 t. Lime juice
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Instructions
- In a large skillet on medium-high heat, warm avocado oil and add mushrooms and onion. Saute for approximately 10 minutes while stirring constantly. Turn the heat down to medium-low, and add the quinoa, nutritional yeast, cumin, paprika, chili powder and garlic powder. Cook for a remaining 5 minutes and salt and pepper to taste.
- In a medium bowl, add pico de gallo, avocado and lime juice. Gently stir until evenly combined.
- In a small skillet on medium heat, add cooking spray and warm tortillas, one at a time, approximately 30 seconds on each side.
- Transfer tortillas to plates and evenly distribute with mushroom quinoa mixture, black beans, avocado pico de gallo mixture and queso fresco. Garnish with cilantro
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
