DirectionsStep1Add the quinoa, 1/2 tablespoon taco seasoning, and water to a small pan. Cover and cook on low head until the water is absorbed.Step2Meanwhile, lightly spray a large skillet with olive oil, and heat to medium low heat.Step3Add the asparagus to the hot skillet and cook until slightly softened, about 10 minutes.Step4Turn the heat to low, and add in the beans, cooked quinoa, and the remaining 1 tablespoon of taco seasoning.Step5Pour in 2 tablespoons of water and toss together, cooking until the beans are warm, and the liquid is absorbed, about 2-5 minutes.Step6Meanwhile, steam the tortillas according to the package directions.Step7To assemble the vegan tacos, add a smear of homemade guacamole to each tortilla. Top with asparagus and bean mixture. Top with tomatoes, cucumber, pepitas, and any desired additional toppingsIngredientsIngredients¼ cupQuinoa½ cupWater1 ½ tablespoonsHomemade Taco Seasoningadd Olive Oil Spray1 bunchThin Asparagus (bottoms trimmed off and halved)1 canBlack Beans (drained and rinsed, or any bean you prefer)8 Corn Tortillas½ cupHomemade Guacamole½ cupCherry Tomatoes (halved)½ cupCucumber (chopped)¼ cupUnsalted Pepitasadd Homemade Blender Salsaadd Salsa Verdeadd Pico De Galloadd Vegan Cheese (crumbled, or cheddar for non vegans)add Pickled JalapenosSee moreNutritionalNutritional173 Calories2.3 gTotal Fat31 gCarbohydrate103 mgSodium8 gProteinFrom loseweightbyeating.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
How To Make Low Carb Keto Tacos
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