Vegan tacos with quinoa and beans

Ingredients

• 75 gCorn tortillas (3 piece)
• 50 gQuinoa, raw
• 120 gBlack beans, drained
• 80 gGreen asparagus
• 60 gTomato
• 70 gAvocado (½ piece)
• 10 gLime
• 5 gOlive oil (1 tsp)
• Cumin, coriander, chilli, salt

How to make it

1. Rinse the quinoa and cook it in twice its volume of salted water for 15 minutes.
2. Fry the asparagus pieces in the oil for five minutes, warm the beans through with the cumin.
3. Mash the avocado with lime, salt and chilli, dice the tomato.
4. Warm the tortillas in a dry pan and fill them with quinoa, beans, asparagus, tomato and guacamole.

One tip

Without asparagus it works with courgette or pepper from the same pan.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.