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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 146.3
  • Total Fat: 4.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 230.6 mg
  • Total Carbs: 18.7 g
  • Dietary Fiber: 2.8 g
  • Protein: 4.4 g

View full nutritional breakdown of Mock Meat Taco Fiesta Filling calories by ingredient
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Mock Meat Taco Fiesta Filling

Submitted by: HMBURL

Introduction

I use this easy recipe any time I make homemade tortillas for taco night. My measurements are not totally exact--it's to your liking. You can add more recaito, less salt, and it may need more than two cups of water depending on how old your quinoa is and how your beans were cooked in the can I use this easy recipe any time I make homemade tortillas for taco night. My measurements are not totally exact--it's to your liking. You can add more recaito, less salt, and it may need more than two cups of water depending on how old your quinoa is and how your beans were cooked in the can
Number of Servings: 10

Ingredients

    1 to 2 tbsp Olive Oil
    1 large or two small onions, chopped
    1 cup quinoa (red or white), rinsed
    1 can black beans
    1 can yellow corn or 4 to 6 ears of cooked, fresh corn
    3 tbsp (or more) of recaito (I use Goya brand)
    Fresh Cilantro and Lime juice/zest (optional)
    Salt and Pepper to taste

Directions

Put oil in a medium to large saucepan and heat on medium heat. Without crying too much, chop onion into a fine dice and put into pan with oil. Add a little pinch of salt and let the onions cook until transparent. Take this waiting time to measure and rinse quinoa and open cans, if you'd like.

When onions are soft and maybe a bit golden, add the quinoa. Let the quinoa brown a little with the onions. There should be a roasted aroma when you smell close to the pot but no burning (obviously). When the quinoa has browned a bit, add the beans, corn, recaito, and water and stir together. Turn up the heat to medium high to bring to a light boil and then bring back down to medium and let simmer for 15-20 minutes. The quinoa is what is cooking here so let it cook until you can see the sprouts coming out of the grain (it will look like the grain has a white little tail. Appetizing, right?). If there is no liquid and the quinoa doesn't seem fully cooked or you try a half a spoonful and the grains are still too hard, add a half cup more water until it is absorbed and the grains are cooked.

Turn off heat, salt and pepper to taste, and add some fresh cilantro to brighten the flavor and the juice and zest of 1 or two limes. If you don't have either of these things, you may want to add a little extra recaito at the end. Buen provecho!

Yeilds about 10 3/4 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user HMBURL.






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