A quick and simple dinner that’s packed with protein, fibre and flavour.

Ingredients

1 teaspoon chilli-infused olive oil
1 cup cooked quinoa
1 cup black beans
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon minced garlic
1 teaspoon lime juice
coriander, to garnish

Serve with …

1 avocado, mashed with lime juice and pepper
1/2 cup tomato salsa
1/2 cup Greek yoghurt
2 cups spinach
1 cup corn
8 white corn tortillas, toasted

Method

Heat the olive oil in a medium-sized saucepan over medium heat. Add the quinoa, beans, spices, garlic and lime juice, stirring occasionally for a few minutes.

Remove from the heat and garnish with torn coriander leaves.

Place the tortillas on a hot plate or underneath a grill and watch carefully. Remove once the edges start to crisp and brown.

To serve, fill each tortilla with the quinoa and bean mixture, avocado, salsa, yoghurt, spinach and corn.