Quinoa Black Bean Tacos with Creamy Avocado Sauce

Quinoa and black bean filling

1 tablespoon olive oil
1 cup chopped red onion
2-3 large garlic cloves, pressed or minced
2 tablespoons tomato paste
1 teaspoon ground cumin
½ teaspoon ground chili powder
½ cup uncooked quinoa, rinsed well in a fine mesh colander
1 cup vegetable broth, chicken broth, or water
1 (14 ounce) can black beans, rinsed and drained
½ teaspoon salt, to taste
Freshly ground black pepper, to taste

Avocado sauce
1 large avocado, sliced into long strips
1 small limes, juiced
1 medium jalapeño, deeeded, membranes removed and roughly chopped
1 handful fresh cilantro
¼ teaspoon salt

Everything Else
6 to 8 small, round corn tortillas – heated in microwave for 30 seconds
1½ cups roughly chopped romaine lettuce or spring greens
Optional garnishes: pickled onions, guacamole, crumbled feta or cojita cheese, nonfat greek yogurt

To make the filling, warm the olive oil in a medium-sized pot over medium heat. Sauté the onion and garlic with a dash of salt for 4 to 5 minutes, until the onions are softened and turning translucent. Add the tomato paste, cumin and chili powder and sauté for another minute, stirring constantly.

Add the rinsed quinoa and 1 cup broth or water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess liquid and fluff the quinoa with a fork. Stir in the drained black beans and add salt and pepper, to taste. Cover and set aside for a couple of minutes to warm up the beans.

To make the avocado sauce: Simply combine the ingredients as listed in a food processor or blender (or Nutribullet – works great!). Blend well and season with salt, to taste.

On a plate, put two tortillas and heat in microwave for up to 30 seconds, covering with a paper towel, if desired. To assemble the tacos, spread quinoa and black bean filling down the center of the tortilla, then top with a generous drizzle of avocado crema, a handful of chopped romaine and any additional garnishes you’d like to add.