It’s Taco Night, and this texture-filled treat is gonna keep it upbeat! Our vegan “mince” is made from baked quinoa, tomato salsa, smoky spices, and beans – all bundled up in flavourful tortillas.
Smoky Quinoa & Kidney Bean Tacos
Smoky Quinoa & Kidney Bean Tacos
with corn tacos, baby tomatoes & fresh chilli
Hands on Time: 25 - 40 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Baby Tomatoes
- Creme Fraiche
- Fresh Chilli
- Fresh Chillies
- Fresh Mint
- Garlic Clove
- Garlic Cloves
- Kidney Beans
- NOMU Mexican Spice Blend
- Red & White Quinoa
- Soft Shell Corn Tacos
- Spring Onion
- Spring Onions
- Tomato Salsa
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
GET THE QUINOA GOING
Preheat the oven to 220°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 ½ of the quartered baby tomatoes in a bowl. Add ¾ of the sliced mint, a pinch of salt, and a drizzle of oil. Toss to coat and set aside to marinate until serving.
QUINOA MINCE
When the quinoa is cooked, transfer to a tinfoil-lined baking tray. Stir through 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 ¾ of the sliced spring onions. 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.
TOAST TORTILLAS!
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. Loosen the crème fraîche a bit with a splash of water or milk and season to taste.
ASSEMBLE THE TACO TROOPS!
Lay out the warm tortillas, smear some crème fraîche over each tortilla, and pile the quinoa ‘mince’ in the centre. Cover with the minty tomatoes and sprinkle over the fresh, sliced chilli to taste. Garnish with the remaining spring onion, mint and a drizzle of any remaining crème fraîche. Fold up and enjoy!
Red & White Quinoa - 75ml
Vegetable Stock - 10ml
Baby Tomatoes - 150g
Fresh Mint - 3g
NOMU Mexican Spice Blend - 5ml
Garlic Clove - 1
Tomato Salsa - 65ml
Kidney Beans - 60g
Spring Onion - 1
Soft Shell Corn Tacos - 4
Crème Fraîche - 30ml
Fresh Chilli - 1
GET THE QUINOA GOING
Preheat the oven to 220°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 ½ of the quartered baby tomatoes in a bowl. Add ¾ of the sliced mint, a pinch of salt, and a drizzle of oil. Toss to coat and set aside to marinate until serving.
QUINOA MINCE
When the quinoa is cooked, transfer to a tinfoil-lined baking tray. Stir through 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 ¾ of the sliced spring onions. 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.
TOAST TORTILLAS!
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. Loosen the crème fraîche a bit with a splash of water or milk and season to taste.
ASSEMBLE THE TACO TROOPS!
Lay out the warm tortillas, smear some crème fraîche over each tortilla, and pile the quinoa ‘mince’ in the centre. Cover with the minty tomatoes and sprinkle over the fresh, sliced chilli to taste. Garnish with the remaining spring onion, mint and a drizzle of any remaining crème fraîche. Fold up and enjoy!
Red & White Quinoa - 150ml
Vegetable Stock - 20ml
Baby Tomatoes - 300g
Fresh Mint - 5g
NOMU Mexican Spice Blend - 10ml
Garlic Cloves - 2
Tomato Salsa - 125ml
Kidney Beans - 120g
Spring Onions - 2
Soft Shell Corn Tacos - 8
Crème Fraîche - 65ml
Fresh Chilli - 1
GET THE QUINOA GOING
Preheat the oven to 220°C. Rinse the quinoa and place in a pot with the stock. Submerge in 600ml 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 ½ of the quartered baby tomatoes in a bowl. Add ¾ of the sliced mint, a pinch of salt, and a drizzle of oil. Toss to coat and set aside to marinate until serving.
QUINOA MINCE
When the quinoa is cooked, transfer to a tinfoil-lined baking tray. Stir through 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 ¾ of the sliced spring onions. 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 25-30 minutes, mixing at the halfway mark to ensure even cooking. On completion, the quinoa should be crispy and have a smoky aroma.
TOAST TORTILLAS!
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. Loosen the crème fraîche a bit with a splash of water or milk and season to taste.
ASSEMBLE THE TACO TROOPS!
Lay out the warm tortillas, smear some crème fraîche over each tortilla, and pile the quinoa ‘mince’ in the centre. Cover with the minty tomatoes and sprinkle over the fresh, sliced chilli to taste. Garnish with the remaining spring onion, mint and a drizzle of any remaining crème fraîche. Fold up and enjoy!
Red & White Quinoa - 225ml
Vegetable Stock - 30ml
Baby Tomatoes - 450g
Fresh Mint - 8g
NOMU Mexican Spice Blend - 15ml
Garlic Cloves - 3
Tomato Salsa - 170ml
Kidney Beans - 180g
Spring Onions - 3
Soft Shell Corn Tacos - 12
Crème Fraîche - 85ml
Fresh Chillies - 2
GET THE QUINOA GOING
Preheat the oven to 220°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 ½ of the quartered baby tomatoes in a bowl. Add ¾ of the sliced mint, a pinch of salt, and a drizzle of oil. Toss to coat and set aside to marinate until serving.
QUINOA MINCE
When the quinoa is cooked, transfer to a tinfoil-lined baking tray. Stir through 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 ¾ of the sliced spring onions. 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 25-30 minutes, mixing at the halfway mark to ensure even cooking. On completion, the quinoa should be crispy and have a smoky aroma.
TOAST TORTILLAS!
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. Loosen the crème fraîche a bit with a splash of water or milk and season to taste.
ASSEMBLE THE TACO TROOPS!
Lay out the warm tortillas, smear some crème fraîche over each tortilla, and pile the quinoa ‘mince’ in the centre. Cover with the minty tomatoes and sprinkle over the fresh, sliced chilli to taste. Garnish with the remaining spring onion, mint and a drizzle of any remaining crème fraîche. Fold up and enjoy!
Red & White Quinoa - 300ml
Vegetable Stock - 40ml
Baby Tomatoes - 600g
Fresh Mint - 10g
NOMU Mexican Spice Blend - 20ml
Garlic Cloves - 4
Tomato Salsa - 250ml
Kidney Beans - 240g
Spring Onions - 4
Soft Shell Corn Tacos - 16
Crème Fraîche - 125ml
Fresh Chillies - 2
Woolies Products in this dish
