KIDNEY BEAN AND QUINOA SOFT TACOS:

KIDNEY BEAN AND QUINOA SOFT TACOS: image

Yield 6

Number Of Ingredients 12

1 cup red quinoa (or whatever you have)
1 (14.5 oz) can dark kidney beans, drained and rinsed, and divided
2 chipotle peppers in a little of their adobo sauce (or more if you love the heat!)
2 cloves garlic, chopped
1/2 cup cilantro leaves
1 lime, halved
6 flour tortillas, warmed
2 cups baby kale leaves
1 avocado, diced
1/2 cup crumbled queso fresco
1/3 cup toasted pepitas
coarse salt and freshly ground pepper

Steps:

Cook the quinoa in boiling water until it pops into little spirals, about 15 minutes. Drain water and return to the pot. In a food processor, combine half of the kidney beans, chipotle peppers, garlic, cilantro and the juice from half the lime. Blitz until smooth. Stir the other half of the beans into the cooked quinoa. Then add the pureed bean mixture to the pot; stir to combine. Season with a pinch of salt and pepper. Taste it. I mean right? Serve warmed tortillas with the bean/quinoa mixture evenly divided over them. Garnish with diced avocado, kale leaves, crumbled queso fresco and toasted pepitas. And the remaining lime juice! Spritz, spritz. That's right.