Black Bean, Quinoa & Grilled Veggie Tacos

Entrée
23 min.
4 Servings
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Ingredients:

  • 2 Roma tomatoes, halved lengthwise
  • 2 (½-inch-thick) slices red onion
  • 1 medium ear fresh corn, silk and husk removed
  • 1 medium jalapeño, halved lengthwise, seeded and stemmed
  • 2 Tbsp. olive oil
  • 8 (6-inch) yellow or white corn tortillas
  • 2 Tbsp. fresh lime juice
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 1 cup packaged cooked quinoa
  • ½ cup drained and rinsed no salt added black beans
  • 1 avocado, peeled, pitted and sliced
  • 2 Tbsp. fresh cilantro leaves
  • Plain nonfat Greek yogurt for serving (optional)

Directions:

  Prep Time: 15 min. cooling • Cook Time: 8 min.

Prepare outdoor grill for direct grilling over medium-high heat. Brush tomatoes, onion, corn and jalapeño with 1½ tablespoons oil. Place vegetables on hot grill rack; cover and cook 8 minutes or until grill marks appear, removing tomatoes, onion and jalapeño after 6 minutes and turning once. Transfer vegetables to cutting board.

Place tortillas on hot grill rack; cook 1 minute, turning once.

In small bowl, whisk lime juice, salt, pepper and remaining ½ tablespoon oil. Add quinoa; toss.

Cut corn kernels from cob; chop tomatoes, onion and jalapeño. Fill tortillas with quinoa mixture, beans, vegetables, avocado and cilantro; serve with yogurt, if desired.

Approximate Nutritional Information (Per serving): Calories 376, Fat 17g, Sat Fat 3g, Cholesterol 0mg, Sodium 315mg, Total Carbohydrate 50g, Fiber 11g, Sugars 7g, Protein 9g


Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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