Sheila Tests Rainbow Quinoa-Black Bean Tacos With Guacamole and Cabbage Slaw From Sunbasket!
September 24, 2022
New Recipe from Sunbasket
|1||Mi Rancho Artisan Tortillas|
|1||Organic Grape tomatoes|
|1||Apple Cider Vinegar|
|1||Sunbasket salsa Rojas|
Hi, Angels Working on Earth Family,
I’m so excited to share a dish from Sunbasket! The recipe is “Rainbow quinoa-black bean tacos with guacamole and cabbage slaw.” What stands out to me is the wholesomeness of the ingredients. (1). Plant-based quinoa, which is light and moist. (2) The black beans are paired with the quinoa to give a richer flavor and make the dish more filling. (3) The slaw is a good source of crunch, and (4) The tortillas are tasty.
Did you know quinoa is a plant seed? I thought it was a grain! Be careful not to overcook the quinoa to retain its natural moisture and wonderful texture. The quinoa is packed with excellent protein and good fats. Imagine eating this garnished with guacamole, salsa Roja, lime, and apple cider vinegar.
I enjoy receiving Sun basket meals as they are usually organic and are quick to make. The ingredients arrived fresh and well-boxed. All I needed to do was unpack and get started. I was pretty confident about preparing this dish because I always eat tacos! Plus, the direction was easy to follow. The directions are designed to help you get through minor technical gaffes by teaching techniques through culinary words and making sure you have all of the ingredients and tools.
It took me about 15 -25 minutes and was so enjoyable. To save time, you may read the directions beforehand to save even more time. I enjoy receiving Sun basket meals as they are usually organic and quick to make.
I recommend this recipe. The flavors and textures are a good combination. Quinoa is rich in fiber and protein, making it very nutritious. This plant-based food is very filling and is an excellent replacement for grain. Paired with black beans, then it makes a great meat substitution. Try it with tomatoes, and you’ll have a zesty flavor. If you add apple cider vinegar, you’ll taste the tartiness when combined with the tomatoes. Quinoa and black beans over a warm tortilla are ultra-satisfying. Please let me know what you think.
Microwave or heat in Oven- the quinoa-black bean mixture
Transfer the quinoa-black bean mixture to an oven-proof dish and add the tomatoes. Cover with foil and bake for 10 minutes. Stir, recover, and bake for 10 minutes. Stir, re-cover, and bake for 10 to 15 minutes more, or until heated through. Remove from the heat and season to taste with salt and pepper. While the quinoa-black bean mixture is heating, prepare the remaining ingredients.
Prep the garnishes
Cut the lime into wedges. In a medium bowl, stir together the cabbage slaw and apple cider vinegar. Season to taste with salt and pepper.
Heat the tortillas
Remove 6 tortillas from the package; save the rest for another use. On the stove top directly over a flame, or in a dry medium frying pan over medium heat, warm six tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.
Mise En Place
Set out the tortillas, quinoa-black bean mixture, cabbage slaw, salsa Rojas, guacamole, and lime wedges. Invite everyone to the table.
You may see a demonstration of this recipe on my YouTube Chanel. I hope you enjoy the recipe; please like, share and subscribe!
MORE FOR YOU
Healthy Vegan Ideas