Spicy Mexican Quinoa
Homemade Tortilla Strips
Ingredients
- 1 (10-oz) pkg frozen taco-flavored veggie crumbles
- 1 cup sliced red onion
- 1 jalapeño pepper, seeded and sliced
- 1 Tbsp olive oil
- 1 cup quinoa
- 2 tsp taco seasoning
- 2 (15-oz) can low-sodium black beans, drained and rinsed
- 2 (14.5-oz) cans fire-roasted diced tomatoes with garlic
- 1½ cups low-sodium vegetable broth
- 3 Tbsp chopped fresh cilantro, divided
- 1 large avocado, sliced
- Vegan sour cream (optional)
Instructions
- Cook crumbles, onion, and jalapeño in hot oil a large ovenproof skillet over medium-high heat 5 minutes.
- Stir in quinoa and taco seasoning; cook, stirring often, 2 minutes or until quinoa is lightly toasted. Stir in beans, tomatoes, and broth; bring to a boil over high heat.
- Boil 1 minute, and reduce heat to medium-low; cover and simmer 10 minutes. Uncover; stir in 2 Tbsp cilantro. Cook 3 minutes or until quinoa is tender and most of liquid is absorbed.
- Top with avocado and 1 Tbsp cilantro. Serve with a dollop of sour cream, if desired.
Side Dish Ingredients
- 6 corn tortillas, cut into strips
- ¼ tsp salt
Side Dish Instructions
- Preheat oven to 400°F. Spray a rimmed baking sheet with cooking spray. Arrange tortilla strips in a single layer on prepared baking sheet; coat with cooking spray and sprinkle with salt.
- Bake 6 to 8 minutes or until browned and crispy.
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