We have a full meal here, quite a bit going on and all so worth it. Funny how things work, part of this recipe came to be while I was at the gym. I was already planning on making the taco’s and quinoa afterwards. And what do you know was on TV…it was Taco Nite on the cooking channel which inspired the black bean salad! They showed that as a veggie taco filler and so I have it here because it’s so simple and pairs nicely with the quinoa. As a matter of fact, combined together the quinoa and black bean salad make a great ‘Spanish Black Bean Quinoa Salad’ to be used for leftovers!
The simple taco filling is pretty fantastic. We’re using walnuts, mushrooms and a few spices to create a nut filling. If this is new to you, I think you are going to enjoy this recipe and will make it again and again. For the Mexican flavors use spices like cumin, chili powder, cayenne, coriander, paprika, cilantro and/or lime. You can also use this nut meat in burritos or on top of a taco salad. Or mix up the spices for an Italian flair using oregano, basil, marjoram, sun dried tomatoes, sage, thyme or rosemary and use it in lasagna or on top of spaghetti.
The thing I really love about all of these recipes together is that you can mix and match everything to your liking making tacos out of it all. I’ve also included the option of using lettuce leaves instead of corn tortilla’s. Both ways are fantastic!
Maybe you’ll prefer your tacos on the fresh side! These raw tacos are so delicious and refreshing. If you’ve never tried them I urge you to pick up some butter, romaine or other leafy lettuce and give this a try….you will not be disappointed. You may also opt to have your nut meat served at room temperature instead of warmed if you like. You could also double up on the leaves. If your interested in the nut meats, I also have a Raw Taco Salad + Lime Cilantro ‘Sour Cream’ that you may like to try as well. The Lime Cilantro Cashew ‘Sour Cream’ would be great along side this recipe as would this basic Cashew Sour Cream.
Or, as shown below, you may prefer the traditional corn tortillas warmed on the griddle or warm skillet will envelope all the goodies you put into your street taco. So simple, healthy and delicious!
Now let’s get cooking and eat…
STREET TACOS + SPANISH FRIED QUINOA + BLACK BEAN SALAD
Taco filling is a walnut mushroom nut meat! No soy or processed meat here. Everything works together making this a great taco nite! You can also make these tacos raw by using leafy lettuce for the shell.
- 6 corn tortillas or 6 leaves butter, romaine or other large leafy greens for raw taco wrap
- cilantro, to serve
- lime wedges, to serve
- pico de gallo (pre-packaged or use recipe below), to serve
- avocado slices, serve
- tapatio or your favorite hot sauce, to serve (optional)
Taco Nut Meat
- 1 cup walnuts
- 1 cup mushrooms (I used baby bellas)
- 1 tablespoon tamari, soy sauce or coconut amino’s
- 1 tablespoon cumin
- 1/2 teaspoon chili powder
Pico de Gallo
- 2 tomatoes, diced
- 1/2 red onion, diced
- 1 jalapeno, seeded and diced
- cilantro, chopped
- juice of 1 lime
- himalayan salt to taste
Spanish Fried Quinoa
- 1/2 onion, diced
- 1 tablespoon olive
- 1 cup quinoa, rinsed
- 1 can (8 oz) tomato sauce (about 1 cup)
- 1 1/3 cup water or veggie broth
- 1 green bell pepper, diced (any color is ok)
- 1 teaspoon garlic powder
- 2 teaspoons chili powder
- good pinch mineral salt
- cilantro, chopped
Black Bean Salad
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 red onion, diced
- 2 corn off the cob, grilled (optional) or 1 can corn (14 oz.), drained or 1 1/2 cup frozen, thawed
- 1/2 teaspoon cumin
- pinch of himalayan salt
- juice of 1 lime
- 2 tablespoons cilantro, chopped
Grill corn: If roasting, grill your corn first. I used my griddle on high and it took about 50 minutes with turning every so often to get the nice roasted look. Fresh corn right of the cob would be great too, it’s sweet and tasty without needing to be cooked. Roasting is optional.
Spanish fried quinoa: In medium size pan or skillet, heat oil over medium high heat, add onion and cook for 3 minutes, add quinoa and cook another 5 minutes or so stirring frequently until quinoa starts to get toasty and turn slightly golden. Add water, tomato sauce, bell pepper, garlic powder, chili powder and salt, bring to a boil, cover, reduce heat to low and simmer for 20 minutes. When done, remove cover, stir in some chopped cilantro to taste, and let set for 15 minutes to absorb the rest of the liquids. Taste for seasonings before serving.
Pico de gallo: Chop and dice your ingredients, combine everything in a small bowl with lime juice and salt to taste. Set aside to let the flavors mingle. This can be made in advance, a day or so, and left in the fridge until ready to eat. Serve at room temp or chilled.
Black bean salad: In a medium size bowl, combine all the ingredients, taste for seasoning adding anything extra you might like. This can be made in advance, a day or so, and left in the fridge until ready to eat. Serve this warmed, at room temp or chilled.
Nut meat: Place all ingredients in food processor/blender and pulse until you have chunky crumbles. Don’t over process or you will have a nut mushroom pate…which wouldn’t be so bad but we want a crumbly effect here. :) This is optional but in a small saucepan, heat the nut meat on low just until warm. You don’t want to overheat or the mushrooms will cook too much, we just want it slightly warm. I find both ways, warm and room temp, to be just as appealing.
Warm your tortillas on the griddle or skillet for 30 seconds per side.
Serve: Put your plates and tacos together as you wish! You may find that you end up combining the black bean salsa with the spanish fried quinoa. You may also find yourself making tacos out of both of those side dishes as well. However you craft your plate….enjoy!