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Ta-Quinos!

This is such a simple dinner idea, and our family loves it! You can use any chili you like, and what’s extra wonderful is you can use leftovers of both chili and quinoa to create a whole new meal. For kids, the quinoa can tame any heat from the chili. Adults may want to use straight chili in their tacos, or simply add extra heat to their portions with hot sauce. Recipe reprinted with permissions from Plant-Powered Families by Dreena Burton; BenBella Books, 2015.
Course Vegan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 (2–3 tacos per person)
Calories 199kcal

Ingredients

  • 2 cups chili
  • 1 cup cooked quinoa
  • 8 taco shells see note
  • Veggies and toppings of choice see note

Instructions

  • In a medium-large pot, combine the chili and quinoa and heat through over medium heat, stirring occasionally, for 5–10 minutes. If using the Mild Cheesy Dip (see toppings note below), also gently warm the dip in a small saucepan over low heat for 5–8 minutes, or until heated through.
  • When heated through, spoon ⅓–½ cup of the chili quinoa filling into a taco shell. Add individual toppings as desired and enjoy!

Notes

Taco Shells Note: Choose organic if possible. You can also briefly bake the taco shells before filling them to bring out a slightly golden brown color and more of a toasty flavor.
Toppings Ideas: Use your favorite toppings for tacos here. Some options include:
shredded lettuce
chopped tomatoes
chopped bell peppers
chopped cilantro
chopped jicama or cucumbers
sliced green onions or diced onion
chopped avocado or guacamole
Mild Cheesy Dip (in full cookbook) or Velvety Cashew Cream (in full cookbook)
salsa or hot sauce
sliced hot peppers or pickled hot peppers

Nutrition

Calories: 199kcal | Carbohydrates: 31g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 68mg | Potassium: 376mg | Fiber: 4g | Sugar: 4g | Vitamin A: 715IU | Vitamin C: 107.7mg | Calcium: 42mg | Iron: 1.9mg