Vegan Tacos

These vegan tortillas are loaded with nutritious ingredients like quinoa, asparagus, beans, fresh vegetables, and creamy guacamole. They’re perfect for a healthy, satisfying meal that’s full of vibrant flavors and textures. Easy to prepare and customizable, these tortillas are great for lunch, dinner, or even meal prep.

Ingredients

For the Quinoa:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

For the Asparagus and Vegetables:

• 1 bunch asparagus, trimmed and cut into bite-sized pieces
• 1 bell pepper, sliced (any color)
• 1 small red onion, thinly sliced
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Beans:

• 1 can (15 oz) black beans or pinto beans, drained and rinsed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste

For the Guacamole:

• 2 ripe avocados
• 1 tablespoon lime juice
• 1/4 cup red onion, finely chopped
• 1 clove garlic, minced
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

For the Tortillas:

• 6-8 small corn or flour tortillas (use gluten-free if needed)

Optional Toppings:

• Fresh cilantro, chopped
• Salsa or hot sauce
• Lime wedges

Instructions

1. Cook the Quinoa:
   • In a medium saucepan, combine the quinoa, vegetable broth, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the liquid is absorbed and the quinoa is tender. Fluff with a fork and set aside.
2. Sauté the Asparagus and Vegetables:
   • In a large skillet, heat the olive oil over medium heat. Add the asparagus, bell pepper, and red onion, and sauté for 5-7 minutes until the vegetables are tender-crisp. Season with salt and pepper to taste, then remove from heat.
3. Warm the Beans:
   • In a small saucepan, warm the drained and rinsed beans over medium heat. Stir in cumin, chili powder, salt, and pepper. Cook for 3-5 minutes, until heated through.
4. Make the Guacamole:
   • In a bowl, mash the avocados with a fork. Stir in lime juice, red onion, garlic, cilantro, salt, and pepper. Adjust seasoning to taste.
5. Assemble the Tortillas:
   • Warm the tortillas in a dry skillet or microwave for a few seconds until pliable. Place a spoonful of quinoa, sautéed vegetables, and beans in each tortilla.
6. Add Guacamole and Toppings:
   • Top with a generous spoonful of guacamole. Add optional toppings like fresh cilantro, salsa, or a squeeze of lime juice for extra flavor.
7. Serve:
   • Fold or roll up the tortillas and serve immediately. Enjoy your delicious and nutritious vegan tortilla wraps!

Tips and Variations

• Veggie Options: Feel free to add or substitute other vegetables like zucchini, mushrooms, or cherry tomatoes.
• Protein Boost: Add grilled tofu or tempeh for additional plant-based protein.
• Grain Swap: Substitute the quinoa with brown rice, farro, or even cauliflower rice for a different base.

These vegan tortillas are filling, flavorful, and packed with wholesome ingredients, making them perfect for a balanced, plant-based meal!