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