1/8teaspoon ground chipotle chili peppermore or less to taste
Preheat oven to 450 degrees.
Combine sliced red onion and red wine vinegar and set aside. (This can be done up to a day ahead of time and kept in the refrigerator.)
Spread tortillas on a baking sheet in a single layer. Spray with olive oil on each side. Bake for 8 to 10 minutes, or until crisp.
In a large bowl combine quinoa and black beans. Toss with 1/4 cup of avocado sauce. (Tip – this should be done the day of serving or the mixture will become a little soggy – I learned this from experience….)
In a separate bowl, combine romaine, chopped cabbage and red pepper. Toss with red onions and vinegar.
Place quinoa mixture on warm tortillas. Top with lettuce mixture and tomato slices. Drizzle with more avocado sauce and serve.
For the avocado cream: Combine all ingredients in a high speed blender or food processor and process until smooth.
Nutritional information based on sour cream instead of cashew cream.