Quinoa Black Bean Tacos

Yields 4 MetPro Servings Total
(MetPro Notes: Add tortillas according to allotted meal carb servings. If you only have 2 meal carb servings, consider wrapping with lettuce/cabbage leaves or adding on top of a bed of salad greens!)

MetPro Serving Breakdown:

Protein = 0.5 (Basic: 7.5g protein)
Meal Carbs = 2 (Basic: 30g meal carbs)
Fat = 0.5 (Basic: 7.5g Fat)

Ingredients:

Quinoa and black bean filling:

• 1 Tbl olive oil
• 1 cup red onion: chopped
• 2 garlic cloves: minced
• 3 Tbl tomato paste
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 cup uncooked quinoa (rinsed)
• 1 cup vegetable broth
• 1 1/3 cup black beans
• Salt to taste
• Pepper to taste

Avocado Sauce:

• 1 large avocado: cut into strips
• 1-2 juiced limes
• 1 jalapeno deseeded and membranes removed: chopped
• 1 handful of fresh cilantro

• 1/2 tsp salt

• 6-8 small round corn tortillas

• 1 1/2 cups chopped romaine lettuce

Instructions:

1. Filling: Warm olive oil in medium-size pot over medium heat
2. Saute onion, garlic, and dash of salt for 4-5 minutes
3. Add tomato paste, cumin, and chili powder and saute for another minute
4. Add the rinsed quinoa and 1 cup broth
5. Bring to a gentle boil then cover the pot / reduce heat and let simmer for 15 minutes
6. Remove the quinoa from heat and let it rest for 5 minutes then fluff with fork
7. Stir in the drained black beans and add salt and pepper to taste
8. Cover and set aside for a few minutes to warm up beans
9. Avocado Sauce: Combine avocado, lime juice, jalapeno, cilantro and salt into a food processor/blender
10. Heat up the tortillas and assemble the tacos

Be sure to measure your serving size according to your current meal phase. Make adjustments to ingredients as necessary.