Try a fresh spin on taco night with nutrient-rich asparagus, quinoa and zesty black beans. Warming spices like cayenne and cumin give this healthy Mexican-inspired recipe a wow-worthy bite.
Are you a taco lover who is trying to eat healthier? Then you’ll want to try these meat-free tacos made with black beans, quinoa and asparagus. These heart-healthy tacos are loaded with flavor thanks to zesty spices like cumin, paprika and cayenne pepper. They’re also filled with satiating protein (10g per serving) from the protein-rich beans and quinoa. Not only are these tacos heart healthy, thanks to their low fat (1g), cholesterol (0mg) and sodium (265mg) content per serving, but they also pack a hefty dose of fiber (6g), which is good for your heart. The Mexican-inspired spices will certainly wow your palette, but it’s the combination of fiber and protein that will keep you feeling full and satisfied after eating these delicious tacos. And the best part? Kids will love them, making this taco recipe a family-friendly dinner!
Recipe yields 4 servings
Rinse the quinoa under cold water and drain well. Transfer the quinoa to a medium saucepan and add the broth. Bring the broth to a boil over medium-high heat. Lower the heat and simmer, covered, for 25 minutes. Remove from heat and set aside.
In a skillet, heat the oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus and cook for 5 minutes, or until tender.
Add the cumin, paprika, onion powder, cayenne, salt and black pepper to taste and cook for 1 minute. Add the red beans and cook for 2 minutes, stirring gently. Remove from the heat.
Divide the quinoa among the tortillas. Top with the asparagus mixture and desired toppings.