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Description
Katelyn Drake, a lifelong vegetarian based in Oklahoma City, Okla., makes these quick, filling tacos for both dinner parties and weeknight dinners at home. She suggests adjusting the spices as you go: “Don’t be afraid to add a fresh jalapeño if you want more heat!” Serve with avocado slices, cilantro, and a squeeze of lime…
Per Tacos: Calories: 372 Protein: 13 g Total Fat: 7 g Saturated Fat: <1 g Carbohydrates: 68 g Cholesterol: 0 mg Sodium: 449 mg Fiber: 11 g Sugar: 8 g
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Ingredients
US|METRIC
2 SERVINGS
- 1 Tbsp. olive oil
- 1 onion (small, diced, 1 cup)
- 1 celery (diced, ½ cup)
- 1 clove garlic (minced, 1 tsp.)
- 1 Tbsp. ground cumin
- 1 Tbsp. chili powder
- 1/2 tsp. cayenne pepper
- 15 oz. fire-roasted diced tomatoes
- 15 oz. diced tomatoes (with green chiles)
- 1 cup quinoa (rinsed and drained)
- 2 carrots (medium, diced, 1 cup)
- 1 cup low sodium vegetable broth
- 15 oz. black beans (rinsed and drained)
- 1 cup frozen corn kernels (fresh or thawed)
- 12 corn tortillas (6-inch)
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Directions
- Heat oil in medium saucepan over medium heat.
- Add onion and celery, and cook 5 minutes, or until soft.
- Add garlic, cumin, chili powder, and cayenne, and sauté 1 minute.
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