Servings: 4-6
Ingredients
1/4 cup safflower oil (or vegetable oil)
1/2 cup diced yellow onion
3 cloves garlic, minced
2 tablespoons dried sage
1 teaspoon oregano
1 teaspoon red pepper flakes
1 tablespoon chili powder
1 tablespoon ground cumin
2 cups cooked quinoa (I used a mixture of pearl and red quinoa)
1 cup (or just use one 15-ounce can) of black beans, rinsed and drained
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce (If you are a strict vegan, make sure you use a vegan-friendly brand)
Pinch sea salt
For the tacos:
Tortillas (I used 6-inch four because that’s what I had on hand; warming them slightly in the microwave will help with assembly)
Spinach, tomato, onion, cheese, etc.
Instructions
1. Heat the oil in a saute pan over medium heat until shimmering.
2. Add the onion, garlic, sage, oregano, red pepper flakes, chili powder, and ground cumin, and cook for about 3-5 minutes, stirring frequently.
3. Add the cooked quinoa, black beans, soy sauce, and Worcestershire sauce, mixing to thoroughly combine.
4. Reduce the heat to medium-low and cook, stirring occasionally, for about 5-7 minutes.
5. Assemble each taco as desired.
Source: Adapted from VegNews.
