Ingredients –

Quinoa and black bean filling

  • Olive oil (1 tbsp)
  • 1 cup red onion, finely chopped
  • 2 large garlic cloves, pressed or minced
  • Tomato paste (3 tbsp)
  • Ground cumin (1 tsp)
  • Chili powder (½ tsp)
  • Uncooked quinoa. (½ cup)
  • 1 cup vegetable broth or simple water
  • 1½ cups cooked black beans
  • ½ teaspoon salt
  • Freshly ground black pepper
  • Avocado sauce

  • 1 large avocado, sliced into long strips
  • 1 to 2 lime juice
  • 1 medium jalapeno.
  • 1 handful cilantro
  • ¼ tsp salt

Method –

  1. To prepare the filling, heat a medium-sized pot and warm the olive oil. Sauté the onion and garlic with a pinch of salt until the onions get softened. Now add the tomato paste, cumin and chili powder and sauté for another minute, stirring constantly.
  2. Boil the rinsed quinoa and 1 cup of water or vegetable broth over a low simmer, then cover the pot. Remove the quinoa from heat and let it rest for 5 minutes. Now remove the lid of the pot, drain off the excess liquid and fluff the quinoa with a fork. Stir in the drained black beans and add salt and pepper, to taste. Cover and set aside for a couple of minutes to warm up the beans.
  3. To prepare the avocado sauce: Simply mix the above listed ingredients in a blender. Mix it properly and season with salt, to taste.

INGREDIENTS

Quinoa and black bean filling

  • Olive oil (1 tbsp)
  • 1 cup red onion, finely chopped
  • 2 large garlic cloves, pressed or minced
  • Tomato paste (3 tbsp)
  • Ground cumin (1 tsp)
  • Chili powder (½ tsp)
  • Uncooked quinoa. (½ cup)
  • 1 cup vegetable broth or simple water
  • 1½ cups cooked black beans
  • ½ teaspoon salt
  • Freshly ground black pepper

INGREIDENTS

Avocado sauce

  • 1 large avocado, sliced into long strips
  • 1 to 2 lime juice
  • 1 medium jalapeno.
  • 1 handful cilantro
  • ¼ tsp salt












METHOD

  1. To prepare the filling, heat a medium-sized pot and warm the olive oil. Sauté the onion and garlic with a pinch of salt until the onions get softened. Now add the tomato paste, cumin and chili powder and sauté for another minute, stirring constantly.
  2. Boil the rinsed quinoa and 1 cup of water or vegetable broth over a low simmer, then cover the pot. Remove the quinoa from heat and let it rest for 5 minutes. Now remove the lid of the pot, drain off the excess liquid and fluff the quinoa with a fork. Stir in the drained black beans and add salt and pepper, to taste. Cover and set aside for a couple of minutes to warm up the beans.
  3. To prepare the avocado sauce: Simply mix the above listed ingredients in a blender. Mix it properly and season with salt, to taste.