By Hannah Louise at The Raw Feast
Tacos are one of those ‘all seasons’ kind of foods. They’re refreshing in summer and warming in winter. You can fill them with any organic vegetables, legumes, seeds or dips and they’ll be super tasty! Plus, they’re an easy and fun way to get your children to eat more vegetables
Instead of the traditional meat filling, I’ve created a delicious organic, plant-based filling that is full of nourishing proteins, carbohydrates and fibre.
These quinoa and black bean tacos are hearty, nourishing, easy and inexpensive to make. They’re vegan, dairy free and gluten free, and best of all, they’ll be ready in less than 30 minutes. I hope these become a new favourite addition to your weekly meals!
Quinoa and Black Bean Tacos
2 tbsp coconut oil
1 red onion, diced
1 bunch spring onions, diced
3 garlic cloves, diced
2 red chillies (mild-medium heat), seeded and diced
3 tbsp sesame seeds
3 roma tomatoes, diced
1 cup cooked quinoa
400g tin cooked black beans, drained
1 tsp mixed herbs
1 bunch basil, roughly chopped
Salt and pepper, to taste
Serve with (if preferred):
Gluten free, vegan tortillas or lettuce leaves
A colourful array of mixed vegetables. I’ve used: purple cabbage, capsicum, mixed greens, pea sprouts, cherry tomatoes, baked sweet potato cubes, and avocado.
In a large frying pan with the coconut oil, sauté the onions, garlic, chillies and sesame seeds on a low-medium heat for around 10 minutes, until the onions are soft and sweating.
Add the remaining ingredients and simmer until the tomatoes are soft and mushy.
Spoon the mixture into gluten free, vegan tortillas or lettuce leaves along with your choice of vegetables. To really make the flavours pop, generously squeeze fresh lime overtop. Enjoy!
Keen for more of Hannah’s delicious recipes? Well stick around because she is a regular contributor to CLG with exclusive creations for all of our babes – also check out The Raw Feast for more x