eCook Meal
Smoky Quinoa & Kidney Bean Tacos
with gluten-free butternut tortillas, baby tomatoes & fresh mint
Itās Taco Night, and this texture-filled treat is gonna keep it upbeat! Our vegan āminceā is made from baked quinoa, tomato salsa, smoky spices, and beans ā all jumbled with nutritional yeast for cheesy creaminess and bundled up in flavourful butternut tortillas.
Serving guide
Choose your portion size.
GET THE QUINOA GOING
Preheat the oven to 220Ā°C. Rinse the quinoa and place in a pot with the stock. Submerge in 200ml of water and give a stir. Place over a medium-high heat and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
MARINATION STATION!
Place half of the quartered baby tomatoes in a bowl. Add three-quarters of the sliced mint, a pinch of salt, and a drizzle of oil. Toss to coat and set aside to marinate until serving.
MEXI āMINCEā
When the quinoa is cooked, transfer to a tinfoil-lined baking tray. Stir through the nutritional yeast, the Mexican spice blend (to taste), and the grated Garlic. Gently toss through the tomato salsa, the drained kidney beans, the remaining baby tomatoes, and three-quarters of the sliced spring onion. Add a generous drizzle of oil and some seasoning. Toss to coat and spread out in an even layer. Bake in the hot oven for 15-20 minutes, mixing at the halfway mark to ensure even cooking. On completion, the quinoa should be crispy and have a smoky aroma.
GLUTEN-FREE? YES PLEASE!
When the baked quinoa has 5 minutes remaining, place a clean, dry pan over a medium-high heat. When hot, dry toast the tortillas one at a time for about 30 seconds per side until warmed through. Remove from the pan on completion and stack on a plate as you go to keep warm.
ASSEMBLE THE TACO TROOPS!
Lay out the warm tortillas and pile the quinoa āminceā in the centre. Cover with the minty tomatoes and sprinkle over the fresh, sliced Chilli to taste. Garnish with the remaining spring onion and mint. Fold up and enjoy!
GET THE QUINOA GOING
Preheat the oven to 220Ā°C. Rinse the quinoa and place in a pot with the stock. Submerge in 400ml of water and give a stir. Place over a medium-high heat and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
MARINATION STATION!
Place half of the quartered baby tomatoes in a bowl. Add three-quarters of the sliced mint, a pinch of salt, and a drizzle of oil. Toss to coat and set aside to marinate until serving.
MEXI āMINCEā
When the quinoa is cooked, transfer to a tinfoil-lined baking tray. Stir through the nutritional yeast, the Mexican spice blend (to taste), and the grated Garlic. Gently toss through the tomato salsa, the drained kidney beans, the remaining baby tomatoes, and three-quarters of the sliced spring onion. Add a generous drizzle of oil and some seasoning. Toss to coat and spread out in an even layer. Bake in the hot oven for 20-25 minutes, mixing at the halfway mark to ensure even cooking. On completion, the quinoa should be crispy and have a smoky aroma.
GLUTEN-FREE? YES PLEASE!
When the baked quinoa has 5 minutes remaining, place a clean, dry pan over a medium-high heat. When hot, dry toast the tortillas one at a time for about 30 seconds per side until warmed through. Remove from the pan on completion and stack on a plate as you go to keep warm.
ASSEMBLE THE TACO TROOPS!
Lay out the warm tortillas and pile the quinoa āminceā in the centre. Cover with the minty tomatoes and sprinkle over the fresh, sliced Chilli to taste. Garnish with the remaining spring onion and mint. Fold up and enjoy!
GET THE QUINOA GOING
Preheat the oven to 220Ā°C. Rinse the quinoa and place in a pot with the stock. Submerge in 400ml of water and give a stir. Place over a medium-high heat and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
MARINATION STATION!
Place half of the quartered baby tomatoes in a bowl. Add three-quarters of the sliced mint, a pinch of salt, and a drizzle of oil. Toss to coat and set aside to marinate until serving.
MEXI āMINCEā
When the quinoa is cooked, transfer to a tinfoil-lined baking tray. Stir through the nutritional yeast, the Mexican spice blend (to taste), and the grated Garlic. Gently toss through the tomato salsa, the drained kidney beans, the remaining baby tomatoes, and three-quarters of the sliced spring onion. Add a generous drizzle of oil and some seasoning. Toss to coat and spread out in an even layer. Bake in the hot oven for 20-25 minutes, mixing at the halfway mark to ensure even cooking. On completion, the quinoa should be crispy and have a smoky aroma.
GLUTEN-FREE? YES PLEASE!
When the baked quinoa has 5 minutes remaining, place a clean, dry pan over a medium-high heat. When hot, dry toast the tortillas one at a time for about 30 seconds per side until warmed through. Remove from the pan on completion and stack on a plate as you go to keep warm.
ASSEMBLE THE TACO TROOPS!
Lay out the warm tortillas and pile the quinoa āminceā in the centre. Cover with the minty tomatoes and sprinkle over the fresh, sliced Chilli to taste. Garnish with the remaining spring onion and mint. Fold up and enjoy!
GET THE QUINOA GOING
Preheat the oven to 220Ā°C. Rinse the quinoa and place in a pot with the stock. Submerge in 800ml of water and give a stir. Place over a medium-high heat and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
MARINATION STATION!
Place half of the quartered baby tomatoes in a bowl. Add three-quarters of the sliced mint, a pinch of salt, and a drizzle of oil. Toss to coat and set aside to marinate until serving.
MEXI āMINCEā
When the quinoa is cooked, transfer to a tinfoil-lined baking tray. Stir through the nutritional yeast, the Mexican spice blend (to taste), and the grated Garlic. Gently toss through the tomato salsa, the drained kidney beans, the remaining baby tomatoes, and three-quarters of the sliced spring onion. Add a generous drizzle of oil and some seasoning. Toss to coat and spread out in an even layer. Bake in the hot oven for 20-25 minutes, mixing at the halfway mark to ensure even cooking. On completion, the quinoa should be crispy and have a smoky aroma.
GLUTEN-FREE? YES PLEASE!
When the baked quinoa has 5 minutes remaining, place a clean, dry pan over a medium-high heat. When hot, dry toast the tortillas one at a time for about 30 seconds per side until warmed through. Remove from the pan on completion and stack on a plate as you go to keep warm.
ASSEMBLE THE TACO TROOPS!
Lay out the warm tortillas and pile the quinoa āminceā in the centre. Cover with the minty tomatoes and sprinkle over the fresh, sliced Chilli to taste. Garnish with the remaining spring onion and mint. Fold up and enjoy!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R166.45
for 4 servings Ā· R41.61 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Kidney Beans needs 240 gRed Kidney Beans in Brine 400 g 400 g at R28.99 Ā· 60% of packR17.39
-
Spring Onion needs 3Lay's Spring Onion & Cheese Chips 36 g R10.99 Ā· whole pack (size can't be divided)R10.99
-
Fresh Chilli needs 2Extra Hot Habanero Chillies 50 g R15.99 Ā· whole pack (size can't be divided)R15.99
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Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 Ā· 50% of packR7.50
-
Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 Ā· 4% of packR1.60
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Nutritional Yeast needs 30 mlNutritional Yeast Flakes 100 g R89.99 Ā· whole pack (size can't be divided)R89.99
-
Garlic Clove needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 Ā· whole pack (size can't be divided)R22.99
Not in the Woolies basket ā source these elsewhere:
- Gluten-Free Butternut Tortillas
- NOMU Mexican Spice Blend
- Baby Tomatoes
- Red & White Quinoa
- Tomato Salsa
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Smoky Quinoa & Kidney Bean Tacos?
The preparation time for Smoky Quinoa & Kidney Bean Tacos with gluten-free butternut tortillas, baby tomatoes & fresh mint is between 20 and 30 minutes.
What is the total time required to make Smoky Quinoa & Kidney Bean Tacos with gluten-free butternut tortillas, baby tomatoes & fresh mint?
The total time required to make Smoky Quinoa & Kidney Bean Tacos with gluten-free butternut tortillas, baby tomatoes & fresh mint is between 40 and 55 minutes.
How many servings does Smoky Quinoa & Kidney Bean Tacos provide?
4 servings
What are the main ingredients in Smoky Quinoa & Kidney Bean Tacos?
Baby Tomato, Chilli, Fresh Mint, Garlic, Gluten-Free Butternut Tortillas, Kidney Beans, NOMU Mexican Spice Blend, Nutritional Yeast, Red & White Quinoa, Spring Onion, Tomato Salsa, Vegetable Stock
What is the nutritional information of Smoky Quinoa & Kidney Bean Tacos?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Smoky Quinoa & Kidney Bean Tacos?
MEXI āMINCEā: When the quinoa is cooked, transfer to a tinfoil-lined baking tray. Stir through the nutritional yeast, the Mexican spice blend (to taste), and the grated garlic. Gently toss through the tomato salsa, the drained kidney beans, the remaining baby tomatoes, and three-quarters of the sliced spring onion. Add a generous drizzle of oil and some seasoning. Toss to coat and spread out in an even layer. Bake in the hot oven for 20-25 minutes, mixing at the halfway mark to ensure even cooking. On completion, the quinoa should be crispy and have a smoky aroma. MARINATION STATION!: Place half of the quartered baby tomatoes in a bowl. Add three-quarters of the sliced mint, a pinch of salt, and a drizzle of oil. Toss to coat and set aside to marinate until serving. GET THE QUINOA GOING: Preheat the oven to 220Ā°C. Rinse the quinoa and place in a pot with the stock. Submerge in 400ml of water and give a stir. Place over a medium-high heat and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes. ASSEMBLE THE TACO TROOPS!: Lay out the warm tortillas and pile the quinoa āminceā in the centre. Cover with the minty tomatoes and sprinkle over the fresh, sliced chilli to taste. Garnish with the remaining spring onion and mint. Fold up and enjoy! GLUTEN-FREE? YES PLEASE!: When the baked quinoa has 5 minutes remaining, place a clean, dry pan over a medium-high heat. When hot, dry toast the tortillas one at a time for about 30 seconds per side until warmed through. Remove from the pan on completion and stack on a plate as you go to keep warm.
What should be prepared from my kitchen to make Smoky Quinoa & Kidney Bean Tacos?
Baby Tomato, Chilli, Fresh Mint, Garlic, Gluten-Free Butternut Tortillas, Kidney Beans, NOMU Mexican Spice Blend, Nutritional Yeast, Red & White Quinoa, Spring Onion, Tomato Salsa, Vegetable Stock
How many calories does Smoky Quinoa & Kidney Bean Tacos have?
calories
How much fat content does Smoky Quinoa & Kidney Bean Tacos have?
grams