On a warm summer evening, as the sun began to dip below the horizon, I found myself in my garden, surrounded by vibrant herbs and vegetables. The air was rich with the scent of basil and cilantro, and I felt inspired to create something fresh yet hearty. That’s when the idea for these Spicy Kidney Bean & Quinoa Tacos came to life. I wanted a dish that would not only be easy to prepare but also burst with flavor, and these tacos deliver just that. A perfect balance of protein-packed kidney beans and quinoa, wrapped in a soft tortilla, topped with zesty toppings that will make your taste buds dance!
Ingredients
– 1 cup quinoa
– 2 cups vegetable broth
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– ½ teaspoon chili powder
– Salt and pepper to taste
– 8 small corn or flour tortillas
– 1 avocado, sliced
– 1 cup fresh salsa (store-bought or homemade)
– Fresh cilantro for garnish
– Lime wedges for serving
Instructions
Rinse the quinoa under cold water and combine it with the vegetable broth in a medium saucepan. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the broth is absorbed. Fluff with a fork and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic, cumin, smoked paprika, and chili powder, allowing the spices to toast for a minute, releasing their aromatic oils.
Introduce the kidney beans to the skillet, mixing them with the onion and spices. Cook for a few minutes until heated through, adding salt and pepper to taste. Fold in the cooked quinoa, ensuring everything is well combined and heated through.
Warm the tortillas in a dry skillet or microwave until pliable. To assemble the tacos, spoon the kidney bean and quinoa mixture onto each tortilla. Top with avocado slices, a generous spoonful of fresh salsa, and a sprinkle of cilantro. Serve with lime wedges on the side for that extra zing!
As I took the first bite, the explosion of flavors reminded me of those carefree summer nights spent laughing and sharing stories with friends. These Spicy Kidney Bean & Quinoa Tacos are not just a meal; they are a celebration of flavors and memories. Enjoy them with your loved ones, and let the good times roll!