Quinoa Black Bean and Pumpkin Seed Taco Boxes

Ingredients

• 1 Cup Quinoa, rinsed - 1 (cup), rinsed
• 2 Cup Water - 2 (cups)
• 2 Can Canned black beans, rinsed and drained - 2 (15-ounce cans), rinsed and drained
• 0.5 Cup Shelled pumpkin seeds - 1/2 (cup)
• 1 Tablespoon Olive oil - 1 (tablespoon)
• 1 Teaspoon Chili powder - 1 (teaspoon)
• 1 Teaspoon Ground cumin - 1 (teaspoon)
• 0.75 Teaspoon Fine salt - 3/4 (teaspoon), Used as 1/4 teaspoon with the quinoa and the remaining 1/2 teaspoon with the beans.
• 12 Count Corn tortillas - 12 (6-inch tortillas), 6-inch tortillas
• 6 Cup Romaine lettuce, chopped - 6 (cups), chopped
• 2 Cup Pico de gallo - 2 (cups)
• 2 Tablespoon Lime juice - 2 (tablespoons)

Instructions

1. Prepare the vegetables, quinoa, and beans

   1. *Chop the romaine* if needed, *rinse the quinoa*, and rinse and drain the black beans before cooking.

2. Cook the quinoa

   2. 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.

3. Finish the quinoa

   3. Remove the quinoa from the heat and let it stand, covered, for *5 minutes*. Fluff with a fork and stir in *lime juice*.

4. Season and warm the beans

   4. 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.

5. Toast the pumpkin seeds with the beans

   5. Add *shelled pumpkin seeds* to the skillet and cook for *2 minutes*, stirring often, until lightly toasted and mixed with the beans.

6. Assemble the taco boxes

   6. Divide *quinoa, black bean pumpkin seed mixture, romaine lettuce, pico de gallo, and corn tortillas* among 4 meal-prep containers.

7. Cool, seal, and refrigerate

   7. Let hot ingredients cool slightly before sealing, then refrigerate the boxes for *up to 4 days*.