Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Cook the
Quinoa (170 g)
according to package directions. Once cooked, add to a large sauce pan along with the
Canned Black Beans (425 g)
drained, and
Whole Kernel Corn (150 g)
. Cook quinoa mixture over medium heat for two to three minutes, stirring to mix well.
Step 2
Add the
Chili Powder (10 g)
,
McCormick® Garlic Powder (2 g)
,
Onion Powder (as needed)
,
Ground Turmeric (as needed)
,
Ground Cumin (3 g)
,
Salt (3 g)
and
Ground Black Pepper (2 g)
to the mixture, along with the
Water (30 mL)
and
Salsa (15 g)
.
Step 3
Stir to combine and cook for five to seven minutes, stirring frequently until all ingredients are warmed through and seasonings are well blended.
Step 4
Layer a plate with
Tortilla Chips (to taste)
, a bed of chopped
Romaine Lettuce (1 head)
and then add the quinoa taco "meat" mixture.
Step 5
Top the nachos with your favorite fixings, including
Avocados (to taste)
,
Sour Cream (to taste)
,
Fresh Cilantro (to taste)
,
Shredded Cheese (to taste)
and
Tomatoes (to taste)
.
