Kidney Bean and Quinoa Soft Tacos Recipe

Name: Kidney Bean and Quinoa Soft Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Red Quinoa (or Whatever You Have); 1 can (14.5 Oz. Size) Red Kidney Beans, Drained, Rinsed And Divided; 2 whole Chipotle Peppers In A Little Of Their Adobo Sauce (or More If You Love The Heat!); 2 cloves Garlic, Chopped; 1/2 cups Cilantro Leaves; 1 whole Lime, Halved, Divided; 1 pinch Coarse Salt And Freshly Ground Pepper; 6 whole Flour Tortillas, Warmed; 1 whole Avocado, diced; 2 cups Baby Kale Leaves; 1/2 cups Crumble Queso Fresco; ⅓ cups Toasted Pepitas

Servings: persons

1 cup Red Quinoa (or Whatever You Have)
1 can (14.5 Oz. Size) Red Kidney Beans, Drained, Rinsed And Divided
2 whole Chipotle Peppers In A Little Of Their Adobo Sauce (or More If You Love The Heat!)
2 cloves Garlic, Chopped
1/2 cups Cilantro Leaves
1 whole Lime, Halved, Divided
1 pinch Coarse Salt And Freshly Ground Pepper
6 whole Flour Tortillas, Warmed
1 whole Avocado, diced
2 cups Baby Kale Leaves
1/2 cups Crumble Queso Fresco
⅓ cups Toasted Pepitas

1
Cook the quinoa in boiling water until they pop into little spirals, about 15 minutes.
2
Drain water and return to the pot.
3
In a food processor, combine the half of the kidney beans, chipotle peppers, garlic, cilantro and the juice from half the lime.
4
Blitz until smooth.
5
Stir the other half of the beans into the cooked quinoa.
6
Then add the pureed bean mixture to the pot; stir to combine.
7
Season with a pinch of salt and pepper.
8
Taste it.
9
I mean, right?
10
Serve warmed tortillas with the quinoa mixture evenly divided over them.
11
Garnish with avocado, kale leaves, crumbled queso fresco and pepitas.
12
And the remaining lime juice!
13
Spritz, spritz.
14
Thats right.

729

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup Red Quinoa (or Whatever You Have), 1 can (14.5 Oz. Size) Red Kidney Beans, Drained, Rinsed And Divided, 2 whole Chipotle Peppers In A Little Of Their Adobo Sauce (or More If You Love The Heat!), 2 cloves Garlic, Chopped, and more.

Yes, Kidney Bean and Quinoa Soft Tacos falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kidney Bean and Quinoa Soft Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions