Quinoa and Bell Pepper Tacos with Avocado Cream

posted in: Gluten-free, Mexican, Vegetarian | 0

Mexican flavors are popular in our house, so I’m always on the lookout for new recipes to try. This is a yummy take on the traditional taco using quinoa as the “meat”. By cooking the quinoa with the taco seasoning it gives it that traditional taco flavor. This is a great one for the kids because it has those same flavors that they love in tacos, just a healthier version. I love making a cream out of the avocado, it makes it so decadent and my boys are more likely to eat it.

Quinoa and Bell Pepper Tacos with Avocado Cream
Author: 
Recipe type: Tacos
Cuisine: Mexican
Serves: 8
 
Ingredients
  • 1 cup quinoa, uncooked
  • 1 ounce packet taco seasoning mix
  • 1 tsp olive oil
  • 1 red onion, thinly sliced
  • 2 red bell peppers, sliced into strips
  • ¼ teaspoon salt, divided
  • ¼ teaspoon black pepper, divided
  • 1 avocado, halved, seeded, and peeled
  • ¼ cup sour cream, reduced fat
  • 1 tablespoon lime juice
  • 8 - 6 inches corn tortillas, warmed
  • Shredded lettuce
Instructions
  1. Combine quinoa, taco seasoning, and 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes. Then remove lid and simmer until the quinoa is done and the liquid has been absorbed, about 5 minutes.
  2. Saute the onion and peppers in a large skillet in 1 tsp of olive oil until tender. Season with salt and pepper.
  3. Combine avocado, sour cream, lime juice, and salt and pepper (1/8 tsp each) in a food processor/blender until smooth.
  4. Spread avocado cream on the corn tortilla and top with quinoa, vegetables, and lettuce. Enjoy!
Nutrition Information
Serving size: 1 taco Calories: 234 Fat: 6 g Saturated fat: 1 g Unsaturated fat: 2 g Carbohydrates: 41 g Sugar: 6 g Sodium: 463 mg Fiber: 6 g Protein: 10 g Cholesterol: 3 mg
7 Weight Watchers Smart Points per taco

*This recipe was adapted from a recipe from Parents Magazine.*

Combine quinoa, taco seasoning, and 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes. Then remove lid and simmer until the quinoa is done and the liquid has been absorbed, about 5 minutes.

Saute the onion and peppers in a large skillet in 1 tsp of olive oil until tender. Season with salt and pepper. I had a helper cutting up the peppers. We’ve started letting him use a real knife, with supervision.

Combine avocado, sour cream, lime juice, and salt and pepper (1/8 tsp each) in a food processor/blender until smooth. He also helped make the avocado cream using my favorite stick blender!

Spread avocado cream on the corn tortilla and top with quinoa, vegetables, and lettuce. Enjoy!

 

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