INGREDIENTS
1/2 cup
quinoa
15 oz
black beans
1 tsp
olive oil
1/4 cup
shallot
2 small cloves
garlic
1 cup
marinara sauce
1 tbsp
ketchup
1 tbsp
maple syrup
2 tsp
apple cider vinegar
1 tsp
tamari
1/2 tsp
mustard powder
1 tsp
chili powder
1/2 tsp
ground cumin
1/4 tsp
salt
1/8 tsp
pepper
1 serving
corn tortillas
4 cups
cabbage
3 cups
purple cabbage
1 cup
carrots
1/3 cup
cilantro
3/4 cups
non-dairy mayonnaise
1 tsp
dijon mustard
2 tsp
water
2 tsp
maple syrup
2 tsp
apple cider vinegar
1/2 tsp
salt
1/4 tsp
pepper
1/8 tsp
celery seed