37mQuinoa Black Bean and Pumpkin Seed Taco Boxes
Meal-prep taco boxes with seasoned quinoa, black beans, shelled pumpkin seeds, corn tortillas, romaine lettuce, and pico de gallo. Pack them for easy plant-based lunches.
- Energy
- 667 calories per serving
- Protein
- 28.4 g per serving
- Carbs
- 106.6 g per serving
- Fat
- 15.8 g per serving
- Sodium
- 1474 mg per serving
Shopping options
Cook this recipe
- romaine lettuce-6 cups
- water-2 cups
- canned black beans-2 cans
- pico de gallo-2 cups
- quinoa-1 cup
- shelled pumpkin seeds-0.5 cups
- lime juice-2 tablespoons
- olive oil-1 tablespoon
- corn tortillas-12 tortilla
- chili powder-1 teaspoon
- ground cumin-1 teaspoon
- fine salt-0.75 teaspoons
Chop the romaine if needed, rinse the quinoa, and rinse and drain the black beans before cooking.
Keep fingers tucked away from the blade if chopping the romaine.
In a medium saucepan, combine quinoa, water, and 1/4 teaspoon salt. Bring to a boil, then cover, reduce heat to low, and cook for 15 minutes, until the water is absorbed.
Use caution when covering the saucepan, as escaping steam can burn.
Remove the quinoa from the heat and let it stand, covered, for 5 minutes. Fluff with a fork and stir in lime juice.
Heat olive oil in a skillet over medium heat. Add black beans, chili powder, cumin, and remaining 1/2 teaspoon salt and cook for 5 minutes, stirring occasionally, until warmed through.
Add the beans carefully to the hot oil to reduce splatter.
Add shelled pumpkin seeds to the skillet and cook for 2 minutes, stirring often, until lightly toasted and mixed with the beans.
Divide quinoa, black bean pumpkin seed mixture, romaine lettuce, pico de gallo, and corn tortillas among 4 meal-prep containers.
Let hot ingredients cool slightly before sealing, then refrigerate the boxes for up to 4 days.
Cool the hot quinoa and beans slightly before sealing, then refrigerate promptly at 40°F (4°C) or below.
How did it turn out?
Rating and review tools are unavailable right now.