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Baked Quinoa and Veggie Tacos

Mountain Mama Cooks
  • minutes
  • Serves 8 to 10

INGREDIENTS

1

Avocado

1

Bell pepper, large

1/4 cup

Cilantro, fresh

1/2 tsp

Garlic powder

1/2 tsp

Onion powder

1/2 tsp

Oregano, dried

1 14 ounce can

Pinto beans, canned

1 10 ounce can

Tomatoes and green chiles such as rotel

1

Lime and hot sauce

1/2 cup

Quinoa

1/2 tsp

Chili powder

1/2 tsp

Kosher salt

1 cup

Corn kernels from the cob, fresh

1/2 tsp

Cumin

8

Corn taco shells, baked

1 cup

Cheddar cheese

1 cup

Water