Taco filling - Quinoa and Black Bean Taco Filling - Forks Over Knives

By PamCallan

Be generous with this tasty filling. Tricolor quinoa adds appealing interest.

From Carla Christian

Ingredients

• 3 cups low-sodium vegetable broth
• 1 15-oz. can no-salt-added black beans, rinsed and drained
• 1 1/2 cups tricolor quinoa, rinsed and drained
• 1 fresh poblano chile pepper, seeded (if desired) and chopped
• 2 Tbsp. chili powder
• 1/2 tsp salt
• 1/4 cup snipped fresh cilantro
• 1/4 cup lime juice
• Grape tomatoes (optional)

Details

Servings 5
Preparation time 5mins
Cooking time 25mins

Preparation

Step 1

1. In a large saucepan, combine the first six ingredients (through salt). Bring to boiling; reduce heat, Simmer, covered, 15 minutes or until liquid is absorbed. Remove from heat.

2. Stir in cilantro and lime juice. Use in tacos or taco salads. If desired, top with tomatoes.

TIP Chile peppers contain oils that irritate skin and eyes. Wear plastic or rubber gloves when working with them