Quinoa and Black Bean Tacos with a Smokey Chipotle Drizzle - The SmallSeed

Quinoa and Black Bean Tacos with a Smokey Chipotle Drizzle – The SmallSeed

We’ve asked the amazing Chloe, from The SmallSeed, to share with us her favourite recipe. Here’s what she chose!

This makes a fair amount so half ingredients if necessary!! Or will keep in fridge for 3-4 days in airtight container

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Filling:

900g Sweet potato

1/2 C Quinoa (red or white) cook as instructions on pkt but sub 1/2 of the water with veg stock so for 1/2 C quinoa use 1/2 C water + 1/2C veg stock!!

1 C Oats milled into a course flour

1 Tin Black beans -400g

1/2 red onion

1 Tsp Cumin

1Tsp Smokey Paprika

1 largish clove Garlic crushed

1 small chili with seeds (opt)

Salt and pepper to taste

Bake sweet potato 190 deg for aprox 40 mins or until soft

Cook Quinoa and allow to cool

Place your oats into a processor and process till it resembles oat flour

Once sweet potato has baked scoop contents out into food processor along with all the other ingredients, pulse a few times until combined..don’t over blend!!!

Roll into smallish balls

Place baking paper on tray and bake until browned, they will harden a little on cooling!!

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Smokey Chipotle Sauce:

1 C soaked Cashews (soak a min 4hrs)

Drain and rinse Cashews and place in a high speed blender with

1/2 C Water

1 Tbls Lemon juice

1 Tsp Smokey Paprika

Few drops of ‘chipotle Tobasco’ to add some heat👌

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Taco Wraps:

Now make your tacos!! Layer salad ingredients (use any you like, I used baby spinach leaves, spring onions, red cabbage, cucumber, toms, sprouted beans, Avocado and coriander) add your black bean falafels and drizzle with sauce!!

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