Crispy Quinoa and Black Bean Tacos | DrFuhrman.com

Ingredients

• 1 cup quinoa, rinsed well
• 1 3/4 cups no-salt-added or low sodium vegetable broth or water
• 1/2 cup Dr. Fuhrman's Mexican Mole Sauce or no-salt-added salsa
• 1 tablespoon nutritional yeast
• 1 teaspoon coconut aminos
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1 cup cooked or canned low sodium or no-salt-added black beans, drained
• 8 corn or small whole grain flour tortillas
• choice of toppings: shredded lettuce or cabbage, chopped tomatoes, chopped onions, sliced avocado, sliced jalapenos and/or salsa