Spicy Blaq (Bean, Leek, Avocado And Quinoa) Salad Tacos Recipe

Name: Spicy Blaq (Bean, Leek, Avocado And Quinoa) Salad Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup Bob's Red Mill quinoa; 1 cup fat free, low-sodium chicken stock; 1 teaspoon canned Chipotle chiles in adobo sauce, seeded and minced plus 2 teaspoons adobo sauce from can; 2 tablespoons extra virgin olive oil, divided; 2 cloves garlic, minced; 1 leek, washed, exterior thick leaves discarded and finely chopped; 15 ounces can organic black beans, drained and rinsed; 2 large sage leaves, minced; 2 avocados, halved, pits removed, flesh spooned out and chopped, divided; 1 tablespoon mayonnaise; 1 tablespoon lime flavored or plain Greek yogurt; 1 tablespoon minced cilantro; juice of 2 limes; zest of 1 lime; 2 Roma tomatoes, quartered and chopped; 8 whole wheat tortillas; 16 ounces bag shredded cheddar cheese

Servings: persons

1/2 cup Bob's Red Mill quinoa
1 cup fat free, low-sodium chicken stock
1 teaspoon canned Chipotle chiles in adobo sauce, seeded and minced plus 2 teaspoons adobo sauce from can
2 tablespoons extra virgin olive oil, divided
2 cloves garlic, minced
1 leek, washed, exterior thick leaves discarded and finely chopped
15 ounces can organic black beans, drained and rinsed
2 large sage leaves, minced
2 avocados, halved, pits removed, flesh spooned out and chopped, divided
1 tablespoon mayonnaise
1 tablespoon lime flavored or plain Greek yogurt
1 tablespoon minced cilantro
juice of 2 limes
zest of 1 lime
2 Roma tomatoes, quartered and chopped
8 whole wheat tortillas
16 ounces bag shredded cheddar cheese

1
Bring quinoa, stock(in place of water), chiles and sauce to a boil in a saucepan. Reduce heat to low, cover and simmer until quinoa is tender, and stock has been absorbed; about 10 to 20 minutes (depending upon package instructions). Stir and set aside uncovered to cool.
2
While quinoa cooks, saute garlic and chopped leek with 1 tablespoon oil in a skillet on medium-high heat for 3 minutes. Add beans. Cook for 3 minutes; stirring occasionally. Mix in sage and remove skillet from heat and set aside to cool.
3
Place half avocado chunks in a small bowl and mash. Add mayonnaise, yogurt, cilantro, lime juice, zest and remaining oil; mix to combine. In a large bowl, add black bean mixture, quinoa, avocado mixture and tomato. Toss to combine. Fold in remaining avocado. Spoon into warm tortillas and sprinkle with shredded cheese. Serve.

803

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 1/2 cup Bob's Red Mill quinoa, 1 cup fat free, low-sodium chicken stock, 1 teaspoon canned Chipotle chiles in adobo sauce, seeded and minced plus 2 teaspoons adobo sauce from can, 2 tablespoons extra virgin olive oil, divided, and more.

Yes, Spicy Blaq (Bean, Leek, Avocado And Quinoa) Salad Tacos falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spicy Blaq (Bean, Leek, Avocado And Quinoa) Salad Tacos

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