A healthy blend of vegetables and quinoa add flavor and texture to this flavorful taco.
1/2 cup Bob\'s Red Mill quinoa
1 cup fat free, low-sodium chicken stock
1 teaspoon canned Chipotle chiles in adobo sauce, seeded and minced plus 2 teaspoons adobo sauce from can
2 tablespoons extra virgin olive oil, divided
2 cloves garlic, minced
1 leek, washed, exterior thick leaves discarded and finely chopped
15 ounces can organic black beans, drained and rinsed
2 large sage leaves, minced
2 avocados, halved, pits removed, flesh spooned out and chopped, divided
1 tablespoon mayonnaise
1 tablespoon lime flavored or plain Greek yogurt
1 tablespoon minced cilantro
juice of 2 limes
zest of 1 lime
2 Roma tomatoes, quartered and chopped
8 whole wheat tortillas
16 ounces bag shredded cheddar cheese
Step 1Bring quinoa, stock(in place of water), chiles and sauce to a boil in a saucepan. Reduce heat to low, cover and simmer until quinoa is tender, and stock has been absorbed; about 10 to 20 minutes (depending upon package instructions). Stir and set aside uncovered to cool. \r\n
Step 2While quinoa cooks, saute garlic and chopped leek with 1 tablespoon oil in a skillet on medium-high heat for 3 minutes. Add beans. Cook for 3 minutes; stirring occasionally. Mix in sage and remove skillet from heat and set aside to cool.
Step 3Place half avocado chunks in a small bowl and mash. Add mayonnaise, yogurt, cilantro, lime juice, zest and remaining oil; mix to combine. In a large bowl, add black bean mixture, quinoa, avocado mixture and tomato. Toss to combine. Fold in remaining avocado. Spoon into warm tortillas and sprinkle with shredded cheese. Serve.