There’s a new taco in town.
Ewwwww, why did I say that? I thought I would like the way it looked and read. But I just sounded like a total d-terd instead. Let me try this again.
Oh hey there, look at these super interesting, nutritious to the max and colorful tacos that are sure to please the whole family, AND MORE.
Why am I sucking at this? You know what, I think I’m intimidated by the majesticicity (shhhh) and the magnitudinalitory (shhhhhhhh) of these tacos that I have no idea how to even begin telling you about it. I might not have the words.
You’re like, OH THANK GOD.
WAIT. I found them.
You’re like, CRAP.
I was making this up on the fly, so let me give a quick word to the wise (which, okay. frankly that little phrase is dumb because it should be a word FROM the wise, right?, since I’m the one who experienced it and is sharing my newly found wisdom with those containing less of the wisdoms and then we both have all this new wisdom to party with. plus, it’s going to be way more than a worD. seriously do they even know me at all?) I only put 1 chipotle pepper in my puree, but go ahead and put two. It won’t punch your life into purgatory, swears.
And there’s my 23 words from the wise.
So what you do is puree half a can of kidney beans with the chipotle peppers, garlic, lime juice and cilantro. I added a teeny bit of olive oil to thin out my mixture, because the morning glory of my heart bloomed me in that direction.
And then you’ll mix it with little cooked red quinoa spirals, the rest of the whole kidney beans, and the little ghost that apparently hangs out at the rim of my saucepan. I guess I need to clean my lens or whatever.
Tuck that shiz into some warm soft tortillas with creamy avocado, crumbled, salty queso fresco, baby kale leaves and toasted pepitas for extra taste bud love.
Okay now taste that.
MOTHER. MAY. I.
Yes, yes you may.
Kidney Bean and Quinoa Soft Tacos:
What it took for 6 tacos:
* 1 cup red quinoa (or whatever you have)
* 1 (14.5 oz) can dark kidney beans, drained and rinsed, and divided
* 2 chipotle peppers in a little of their adobo sauce (or more if you love the heat!)
* 2 cloves garlic, chopped
* 1/2 cup cilantro leaves
* 1 lime, halved
* 6 flour tortillas, warmed
* 2 cups baby kale leaves
* 1 avocado, diced
* 1/2 cup crumbled queso fresco
* 1/3 cup toasted pepitas
* coarse salt and freshly ground pepper
Cook the quinoa in boiling water until it pops into little spirals, about 15 minutes. Drain water and return to the pot.
In a food processor, combine half of the kidney beans, chipotle peppers, garlic, cilantro and the juice from half the lime. Blitz until smooth.
Stir the other half of the beans into the cooked quinoa. Then add the pureed bean mixture to the pot; stir to combine. Season with a pinch of salt and pepper. Taste it. I mean right?
Serve warmed tortillas with the bean/quinoa mixture evenly divided over them. Garnish with diced avocado, kale leaves, crumbled queso fresco and toasted pepitas. And the remaining lime juice! Spritz, spritz.
That’s right.
Yum, yum, yum!!!! I LOVE quinoa and these look freaking awesome! I need to make them right now. Thanks for the delish recipe
Yes!!! This is the taco I’ve been waiting for. I love it girl. Love it!!
Bev these sound awesome! I bet the quinoa adds such a nice touch of texture!
KEEENWAHHHH. in tacos. You slay me, Bev.
I like the new taco in town!
These tacos are a great change up to the beefy tacos we make. I’m a big meat eater, but sometimes it’s nice to just have a nutritious veggie dish. Lookin lovely, I’d eat the new taco in town any day of the week! 
I seriously LOVE your blog! I have made quite a few things and have printed quite a few more and ready to make them. I have my own blog..very small….very very small…maybe 10 views a day haha! but I love making your recipes.
This use of quinoa looks like the perfect way and that fact that I super duper heart Mexican food….
Bev, you’re funny. Seriously.
I want this taco for every meal! AWESOME!
These look awesome! I wonder if I could convince Ben that these have meat in them…
I am all about this. Tacos are my homeboy, and beans and quinoa are my jam.
i’ll take 52 please
Send those puppies right over here to Colorado. Like now.
How do you make cooking so funny? “…and the little ghost that apparently hangs out at the rim of my saucepan.” Boom. That’s how.
Now if you could just make it fun, we’d be in business.
Or my family would eat.
These soft tacos are so good with quinoa filling.
A genius recipe if I ever did see one.
These look really good! I just pinned this recipe and plan to make it soon, thanks!
I made these last night and they were amazing! The only problem with them was that they were so good I couldn’t stop eating them.