1 cup of rainbow quinoa
1 can of organic peeled tomatoes
1 can of organic black beans
3-4 cloves of garlic
1 yellow onion
mini corn tortillas
(pepper jack cheese)
Wash and cook the quinoa according to the package. Mince the garlic and chop the onion and sauté with olive oil until the onions are a little soft. Meanwhile dice up the tomatoes and add them to the onions and garlic along with the black beans. Let those cook together for about 5 mins and then add the quinoa. Season with cumin and garlic salt. I also added a handful of pepper jack cheese right at the end to melt in.
Mix a few spoonfuls of veganaise with about half the juice of your lime & sprinkle some salt.
Brush your tortillas with olive oil and warm in a pan
Add a spoonful of your quinoa on your tortilla and top with avocado, veganaise sauce, and cilantro & viola!
This recipe makes a lot so I usually have leftovers for lunch the next few days :)