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Quinoa & Black Bean Tacos with Grilled Mango Salsa

From Our Kitchen

Preheat grill.


2 cups cooked quinoa
1 15 oz can black beans, drained
8 tomatillos, husks removed, cut into chunks
½ pt. grape tomatoes
1 poblano pepper, diced
1 red bell pepper, diced
1 yellow onion, diced
1 Tbsp. garlic, chopped
½ tsp. chili powder
¼ tsp. cinnamon, ground
¼ tsp. clove, ground
¼ tsp. cumin, ground
¼ tsp. oregano, dry
2 ripe mangos, sliced
1 ripe avocado, diced
⅓ cup red onions, diced
2 Tbsp. cilantro, chopped
1½ tsp. lime Juice
jalapeno, minced (optional)
olive oil
salt and pepper
corn tortillas (warmed)


Heat 2 Tbsp. oil in a medium sized pot over medium heat. Add onions and cook until almost light brown. Add peppers and cook for 5 minutes. Add garlic and dry spices and cook another minute. Add tomatillos, tomatoes and black beans - simmer for 15 minutes. Remove from heat and mix with quinoa. Adjust seasoning with salt and pepper.

Lightly coat mango with oil and sprinkle with salt and pepper. Grill mango about 2 minutes per side. Set aside and let cool. Dice and add to a bowl with avocados, onions, cilantro, jalapeno and lime juice. Mix and adjust seasoning with salt and pepper. Spoon quinoa into tortillas and spoon salsa on top.