Roasted Broccoli, Black Bean and Quinoa Tacos
Oh there she goes again, you’re probably thinking. More blue corn. La la la la.
Yes, okay, I’m a little bit — no, a lot of bit — excited about the fact that I can just dash down to the store and buy blue corn tortillas whenever I want. I heart them. Lots. And they make these particular tacos, in my opinion, even mo bettah…BUT if happen to live in a place where blue corn tortillas aren’t readily available (sorry!), then the regular old yellow (or white, yawn) will do.
So. Let’s get on to the tacos. I’m loving these so much that I’ve made them twice in the last week. Yep. I really have.
They feature broccoli, roasted, so let me just say something about that first before I go on. Broccoli roasting can be a little bit tricky, depending on your oven. They can go from perfectly brown to burned in a heartbeat, so do pay attention. Brown, not black, is what we’re going for here. What you’ll get is crispy little broccoli florets – crispy critters, these are! You will love.
Beyond that, all we’re talking about is heating up some black beans, making some quinoa, and throwing in some green chile and cilantro and calling it done. Or calling it dinner. As I may do again tonight, since I have some leftovers. Yay!
Roasted Broccoli, Black Bean and Quinoa Tacos
Makes 4 to 6 tacos
- 1 head of broccoli, florets removed
- 2 tablespoons of olive oil
- sea salt and pepper
- 1 cup of quinoa (uncooked)
- 1 ½ cups of black beans, drained
- 2 tablespoons of roasted and chopped green chile
- a small handful of cilantro, roughly chopped, plus a bit more for serving
- 4 to 6 corn tortillas
- about 3 ounces of goat cheese, crumbled
- 4 to 6 lime wedges, for serving
1. Preheat your oven to 425°F and line a cookie sheet with foil.
2. Spread out the broccoli florets onto the cookie sheet, add the olive oil, and toss. Add some salt and pepper and slide into the oven for 15 to 20 minutes, or until the broccoli browns on the edges. Be sure to watch the broccoli carefully — it can go from brown to burned in a matter of just a few minutes.
3. While the broccoli’s cooking, make your quinoa. Put 2 cups of salted water onto boil, and when the water boils, add the quinoa, stir, and cover. Reduce the heat to low and cook for 10 minutes. Let the quinoa sit for another 5 to 10 minutes to soak up the rest of the water. Fluff with your fork.
4. Wrap the tortillas in foil and warm them in a 350°F oven for 10 minutes or so. Just until they’re soft.
5. While the tortillas are in the oven, warm up the black beans with 1 cup of the cooked quinoa along with the broccoli, green chile and cilantro. Divide this mixture among the warmed tortillas and top with some goat cheese and cilantro. Serve with lime wedges on the side.
