This seasoned quinoa-and-beans combo is the plant equivalent of taco meat. Fill a plate for yourself, but let the kids serve themselves. (Who knows which foods they won't want touching this week?)

Source: Parents Magazine

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Jen Causey

Recipe Summary

active:
25 mins
total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook olive oil, beans, quinoa, corn, chili powder, salt, cumin, and garlic powder in a large nonstick skillet over medium heat, stirring often, until well combined and heated through, about 5 minutes. Remove from heat.

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  • Arrange tortilla chips on 4 plates. Top each plate with lettuce, bean mixture, 1 dollop each of mashed avocado and sour cream. Serve with lime wedges.

Nutrition Facts

458 calories; total fat 18g; saturated fat 3g; polyunsaturated fat 4g; monounsaturated fat 7g; cholesterolmg; sodium 468mg; potassium 928mg; carbohydrates 65g; fiber 15g; sugar 4g; protein 13g; trans fatty acidg; vitamin a 8481IU; vitamin c 13mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 224mcg; vitamin b12mcg; calcium 115mg; iron 4mg.

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