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    You are in: Home / Recipes / Quinoa Bean Tacos Recipe
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    Quinoa Bean Tacos

    Average Rating:

    3 Total Reviews

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    • on March 06, 2012

      I used red quinoa, blue tacos, I did add salsa Cultured Spicy Salsa
      to the bean mixture for more moisture. Add a fresh slice avocado to mine along with additional salsa. Thanks!

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    • on April 24, 2013

      We really enjoyed this quinoa taco recipe last night. I would not have thought to use quinoa in my bean tacos, so making this recipe has inspired all kinds of future variations. We used soft flour tacos because DH doesn't care as much for hard shells, red quinoa, skipped the lettuce, subbed a fresh serrano pepper for the jalapeno (what I had on hand) and monterey jack for the cheese (also what I had on hand). Made Elly's World Famous Black Beans from the Elly Says Opa! website for the side, which worked well. DH was talking about trying this recipe next time with black beans instead of refried. Anyway, thanks for a great recipe that is wonderful as is, and for other future variations. Made for Veggie Swap April 2013.

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    • on September 22, 2012

      I love simple and delicious and this recipe was both! I loved the extra texture that the quinoa gave the beans. I spiced up the mixture a bit for our tastes, but the base was wonderful. My new go-to taco and enchilada filling!

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    Nutritional Facts for Quinoa Bean Tacos

    Serving Size: 1 (167 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 318.0
    Calories from Fat 108
    Total Fat 12.0 g
    Saturated Fat 4.9 g
    Cholesterol 14.8 mg
    Sodium 448.7 mg
    Total Carbohydrate 41.1 g
    Dietary Fiber 6.3 g
    Sugars 2.0 g
    Protein 11.9 g


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