Quinoa Tacos

Here is another "meatless Monday" dinner idea for you! I try to do a few meatless dinners each week because it really helps with our grocery budget, it definitely pushes me to get creative, and also because I want my family to be healthy - going meatless often encourages me to incorporate more veggies and other foods into our dinners - and I think it's important for my kiddos to try different foods. This dinner is pretty darn simple, and, who doesn't love tacos?!

Quinoa Tacos

Mexican Quinoa:

1 C. Quinoa

1 Tbsp. extra-virgin olive oil

1/4 tsp. salt

1/2 tsp. black pepper

1/2 tsp. paprika

2 C. broth

*1-2 Tbsp. taco seasoning

1/4-1/3 C. tomato sauce

1. Heat olive oil in medium sized pot on medium heat, add quinoa, salt, pepper, and paprika. Saute, stirring often, until quinoa is darkening in color and making a popping sound. Add broth, bring to a boil, cover & simmer until cooked, about 20 minutes.

2. Add taco seasoning and tomato sauce - be sure to add a little at a time until you reach the desired flavor.

3. Serve with your tacos!

*Homemade Taco Seasoning: 1 Tbsp. chili powder, 1 tsp. ground cumin or paprika, 1/4 tsp. cayenne pepper, 1/4-1/2 tsp. garlic powder, 1/2 tsp. onion powder, 1/2 tsp. salt, 1/2 tsp. black pepper.*

Three-Bean Refried Beans

2 Tbsp. extra-virgin olive oil

1 onion, finely diced

2 large cloves garlic, finely minced

1 can pinto beans, drained & rinsed

1 can red beans, drained & rinsed

1 can white beans, drained & rinsed

(or just use 3 cans pinto beans)

1/2 tsp. black pepper

1/2 tsp. paprika 

1 C. water or broth

1. Heat oil in medium-large skillet on medium heat, add onions and saute until browning. Add garlic and beans. Cook for a few minutes until beans are softening and garlic is fragrant.

2. Add remaining ingredients and let simmer for 10-15 minutes. Spoon beans into a food processor and blend until mostly smooth. Pour back into pan and continue to cook for about 10 minutes, be sure to adjust the seasoning to your liking. Serve!

Assemble Your Tacos!

12 hard tacos, or soft tortillas

Diced tomato

Grated cheese

Baby spinach or lettuce

Salsa

Sour cream

Sliced Avocado

*The ideas are endless!*

p.s. While I'm cooking the quinoa and beans I like to place my hard tacos on the oven rack (simply hang them) and keep them in the oven on a very low setting so they're nice and warm when it's time to eat.

Oh! And this would also make a great 7 layer dip!