Ingredients

• 2 Tablespoons olive oil 
• 1 onion, diced 
• 4 cloves garlic, minced 
• 1 teaspoon chili powder 
• 1 teaspoon ground cumin 
• 1 teaspoon paprika (sweet or smoked) 
• 2 Cups tomatoes, seeded and chopped 
• 1 Cup quinoa – cooked according to package (you will end up with about 2 Cups of cooked quinoa) 
• 1 ½ Cups cooked black beans (if using canned, be sure to drain and rinse) 
• ¼ – ½ Cup vegetable stock, chicken stock or water 
• 1 lime, zested and juiced 
• ½ teaspoon salt 
• ¼ teaspoon pepper 
• Toasted pepitas (for garnish) 
• *Optional toppings: sliced green onions, sliced avocado, salsa, queso fresco, pickled jalapenos
• Corn Tortillas

Cilantro Lime Yogurt Sauce: 

• 1 Cup Non-Fat Greek yogurt or a dairy free alternative 
• ½ bunch cilantro, chopped 
• 2 limes, zested and juiced
• ½ teaspoon ground cumin 
• ½ teaspoon salt 

Directions

1. In a large sauté pan, heat olive oil over medium high heat. Add onion and sauté for 5 minutes.
2. Add garlic, chili powder, cumin, paprika, and tomatoes. Cook for 5 to 10 minutes or until tomatoes begin to slightly caramelize. 
3. Add quinoa, black beans, and vegetable stock. Let simmer for 5 to 10 minutes or until most of the liquid has evaporated. 
4. Stir in lime zest and juice. 
5. For the Cilantro Lime Yogurt Sauce: In a small mixing bowl, mix all ingredients together. 
6. To assemble tacos:  Place a small amount of quinoa bean mixture in the center of a tortilla. 
7. Top with a dollop of yogurt sauce and a sprinkle of pepitas and additional optional toppings. 
8. Serve and enjoy!