MEXICAN VEGAN QUINOA AND BEAN TACOS

BY Ceres Organics

vegan   

Ready in 45 MINUTES | Serves 4


Ingredients

QUINOA BASE

1 cup Organic Quinoa, White

juice and zest of 1 lime

2 orange kumara, cubed

2 tablespoons Organic Olive Oil, Extra Virgin Cold-Pressed

salt and pepper, to taste

1 can Organic Black Beans (drained and rinsed)

2 teaspoons cumin

2 teaspoons Organic Cayenne Pepper

handful of coriander (roughly chopped)

¼ head purple cabbage (shredded)

CHIPOTLE CASHEW CREAM

¾ cup Organic Cashews, RAW Whole (soaked for at least 4 hours)

2 chipotle peppers (from a can of chipotles in adobo)

2-3 tablespoons jalapenos (sliced)

½ cup coriander (tightly packed)

juice of 1 lemon

2 cloves garlic

salt and pepper, to taste

TO SERVE

avocado

limes wedges

soft tortillas (warmed)

Method

Preheat your oven to 200°C and line a baking tray with baking paper.

Rinse quinoa thoroughly under cold water using a fine mesh strainer, while gently rubbing the seeds together with your fingers to help remove the saponins. Add 1 cup quinoa to 2 cups of water or stock in a pot and bring to a boil. Reduce heat to simmer for 15-20 minutes, until tails appear. Remove the lid and leave quinoa to sit until the liquid is completely absorbed, then fluff up lightly with a fork. Add in your lime zest and juice. Set aside.

Place kumara on your prepared tray, drizzle over with olive oil and season with salt and pepper. Bake for around 30 minutes, until golden and slightly crispy on the outside, turning part way through.

Add all the chipotle cashew cream ingredients to a high speed blender, and process until smooth.

In a bowl, combine the black beans, cumin and cayenne pepper. Toss to coat and then add the coriander.

To assemble your tortillas, stuff with your quinoa and black bean mix and then layer up with the kumara and cabbage. Top with avocado slices, some dollops of chipotle cashew cream, and a squeeze of lime juice. EAT!