eCook Meal
Smoky Quinoa & Kidney Bean Tacos
with corn tacos, baby tomatoes & fresh chilli
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.
Serving guide
Choose your portion size.
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!
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!
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
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R96.55
for 4 servings · R24.14 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
-
Kidney Beans needs 240 gRed Kidney Beans in Brine 400 g 400 g at R28.99 · 60% of packR17.39
-
Vegetable Stock needs 40 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 8% of packR3.20
-
Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
-
Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
-
Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Crème Fraîche needs 125 mlSour Cream 250 ml 250 ml at R36.99 · 50% of packR18.50
Not in the Woolies basket — source these elsewhere:
- Red & White Quinoa
- Soft Shell Corn Tacos
- Baby Tomatoes
- Tomato Salsa
- NOMU Mexican Spice Blend
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 corn tacos, baby tomatoes & fresh chilli is between 25 and 40 minutes.
What is the total time required to make Smoky Quinoa & Kidney Bean Tacos with corn tacos, baby tomatoes & fresh chilli?
The total time required to make Smoky Quinoa & Kidney Bean Tacos with corn tacos, baby tomatoes & fresh chilli is between 30 and 45 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, Creme Fraiche, Fresh Mint, Garlic, Kidney Beans, NOMU Mexican Spice Blend, Red & White Quinoa, Soft Shell Corn Tacos, 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?
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. 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. 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. 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! 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.
What should be prepared from my kitchen to make Smoky Quinoa & Kidney Bean Tacos?
Baby Tomato, Chilli, Creme Fraiche, Fresh Mint, Garlic, Kidney Beans, NOMU Mexican Spice Blend, Red & White Quinoa, Soft Shell Corn Tacos, 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