2 tsp. olive oil
1 c. diced onion (yellow, white, or red/purple)
2 cloves garlic, minced
1 c. diced bell pepper (any color)
½ c. quinoa (or millet, or white rice)
1 c. water or vegetable broth
2-3 tsp. chili seasoning
1 tsp. ground cumin
½ tsp. salt
¼ tsp. chipotle chile powder (can be omitted)
2 15-oz. cans beans, drained and rinsed (use one or more of the following: pinto beans, black beans, adzuki beans)
6-10 large cabbage leaves
optional toppings: chopped fresh cilantro, chopped green onion, plain Greek yogurt
Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until softened and beginning to brown, stirring occasionally. Add the garlic and cook another minute, stirring frequently. Add the bell pepper and cook another 2 minutes, stirring occasionally. Add the quinoa, water, chili seasoning, cumin, salt, and chipotle chile powder. Stir well, then increase heat to high and bring to a boil. Once boiling, reduce heat to low, cover, and cook for 15 minutes. Turn off heat and allow to stand until liquid is absorbed, about 10 minutes. Turn the heat back on to medium heat and add the beans. Cook until heated through, stirring occasionally. Add additional seasonings if needed, to taste. Serve taco filling with cabbage leaves as the “taco shells” and the cilantro, green onion, and/or Greek yogurt for topping.
Note: You can also serve these tacos with a quick green salsa: puree fresh tomatillos and chopped garlic in the food processor with a bit of salt, to taste.
Recipe adapted from: http://blog.fatfreevegan.com/2015/02/pinquito-bean-and-quinoa-taco-filling.html