If I told you I was singing the Call Me Maybe chorus in my head, and, let’s be real, to the world, nonstop this summer, would you be surprised?
If I told you I made a vegan taco protein situation would you be surprised? Because I’m really going for the element of suspense.
And I think I totally nailed it here.
Also, dogs more interested in the squirrels outside than the food on the floor (for photography purposes) happens a lot. I want to tell you I trained him to ignore this…but you’d just know I was lying.
These taco bites are mostly an invitation for your creative brain to adapt. Think of them as a base…and then consider adding diced veggies, or shredded cheese (if you’re okay losing the vegan-ness). Add them to taco salads, or wrap them into a tortilla shell with the taco add-ins you’re accustomed to in normal meat tacos.
Either way, they make a dinner alternative that leaves you feeling good about life.
Singing I just met you this is crazy in the shower good.
Quinoa and Black Bean Taco Bites
1 can (15.5 ounces) black beans, drained
3 cups cooked quinoa
1/4 cup water
1 tablespoon fresh cilantro, choppped
1 packet taco seasoning
Drain black beans and place in a medium sized mixing bowl. Smash with a fork. (Your goal here isn’t to make a puree, but to leave some chunks.) Add cooked quinoa, water, cilantro and taco seasoning and stir to combine. Form into small balls and store in the refrigerator in an airtight container. Serve cold in taco salads, and warm (heated in the microwave for about 45 seconds) in soft tortilla shells.