Crispy Corn Tortilla, Quinoa And Bean Tacos
  • 1 batch of quinoa taco "meat" (directions for this are in the instructions section)
  • corn tortillas
  • 1 can refried beans
  • your favorite taco toppings
  1. Make a batch of quinoa taco meat (1 cup of dry quinoa) by preparing your quinoa according to the instructions on the label, but adding in 1 packet of taco seasoning before you begin simmering it)
  2. Take your corn tortilla and spread some refried beans and the quinoa taco meat on the tortilla.
  3. Spray your pan with olive oil cooking spray. If you would like to just pour olive oil into the pan beforehand you can, but I found that I use less oil when I use the spray. Heat your pan to medium-high heat. Fold your tacos in half and place them on your heated pan. Cook until crisp and lightly browned on the back side.
  4. Spray the top of your tacos and then using tongs carefully turn your tacos over. Try to not let quinoa fall out of your tacos because I have found that it pops everywhere when it hits the hot pan. Cook that side until lightly browned as well.
  5. Remove from the pan, add your toppings and eat!
  6. Some of our favorite toppings are: Romaine Lettuce, Onions, Tomatoes, Taco Bell Taco Sauce (I buy it at Walmart), Non-dairy Plain Yogurt, Guacamole
Recipe by Green Leaves and Jam, a Plant-Based Diet at