Go Back Email Link
+ servings
Print

Chipotle Quinoa Tacos

Chipotle Quinoa Tacos are my new favorite dish. Not only are they yummy, but they can also be (mostly) made ahead.
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 136kcal

Ingredients

  • 8 ounces tempeh ***see note for alternatives
  • 1 ½ cups cooked quinoa
  • 2 chipotle chili peppers
  • 1 tablespoon adobo sauce
  • 2 limes juiced
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil
  • 2 tablespoons taco seasoning You can make your own if you like
  • 1 tablespoon agave Organic Maple Syrup or brown sugar
  • 4 cloves garlic minced
  • 1 teaspoon liquid smoke optional
  • cup water
  • 1 box taco shells 12 - I use organic

Instructions

  • Steam tempeh for 10 minutes and set aside to cool.
  • In a blender or food processor combine chipotle peppers, adobo sauce, lime juice, soy sauce, olive oil, taco seasoning, sweetener and garlic. Add liquid smoke if using and water. Process until smooth and transfer to a bowl.
  • Place tempeh in a dry food processor and process until it is the consistency of ground beef. (You can also use a hand grater.) Place tempeh in the bowl with the marinade and stir well. Add quinoa and stir until well combined. Allow to marinade for one hour or overnight.
  • Preheat oven and bake taco shells according to package directions.
  • Meanwhile, heat a skillet over medium heat and spray well with olive oil. (If you want the mixture to get crispy, add a little more oil.) Add tempeh and quinoa mixture and cook for 7 to 9 minutes. (I actually added ½ cup Daiya cheese in the last couple of minutes of cooking.)
  • Line warm shells with tempeh/quinoa mixture and top with desired fixings!
  • Note: If you don’t want to use tempeh there are several other options to enjoy these tacos. One alternative is to use 3 cups of cooked quinoa. You could also use chopped chick’n and proceed as directed, making sure you cook long enough to get the chick’n cooked. Meatless crumbles would also work well. For you meat eaters, simply half the marinate and use it on the meat (ground beef or chopped chicken of your choice) Cook the meat through and then add the quinoa once your meat is cooked.

Notes

Calories per taco (not including fixings) 145, 6.2g Fat, 17.6 g Carbohydrates, 5.4 g Protein, O mg Cholesterol, 130 mg Sodium, 2.9g Fiber, 1.1g Sugar, Weight Watchers Points Plus 4, Old Points 3

Nutrition

Calories: 136kcal | Carbohydrates: 15g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Sodium: 191mg | Potassium: 204mg | Fiber: 1g | Sugar: 2g | Vitamin A: 65IU | Vitamin C: 5.6mg | Calcium: 47mg | Iron: 1.5mg