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Four Bean, Quinoa, & Veggie Tacos (vegan, gluten-free)
VEGAN GASTRONOMY15Ingredients
25Minutes
110Calories
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Ingredients
US|METRIC
14 SERVINGS
- 2 cups beans (cooked, equal amounts of garbanzo beans, kidney beans, pinto beans, & black beans - see notes below)
- 2 cups cooked quinoa (red or white)
- 3/4 cup red bell pepper (finely diced)
- 1/2 cup green bell pepper (finely diced)
- 1/2 cup orange bell pepper (finely diced)
- 3/4 cup cherry tomatoes (quartered, or halved depending on the size)
- 1/2 cup green onions (chopped)
- 1/4 cup fresh cilantro (finely chopped)
- 3/4 cup baby spinach leaves (fresh, finely chopped)
- 1 1/2 Tbsp. fresh lemon juice
- 1/2 salt (teasp)
- freshly ground black pepper
- 2 avocados (thinly sliced lengthwise)
- hot sauce (my favorite is Cholula)
- corn tortillas (or flour tortillas if you prefer, omit for salad option)
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NutritionView More
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110Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories110Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium55mg2% |
| Potassium310mg9% |
| Protein3g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate14g5% |
| Dietary Fiber4g16% |
| Sugars2g |
| Vitamin A15% |
| Vitamin C50% |
| Calcium2% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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