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Spicy Sofritas Quinoa Tacos
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Spicy Sofritas Quinoa Tacos

Change up Taco Tuesday with these Spicy Sofritas Quinoa Tacos, a vegetarian option with flavorful quinoa, Sofritas sauce, and fresh toppings.
Course Main Course
Keyword beans, chipotle, quinoa, sofritos, tacos, weeknight meals
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Author Shanika | Orchids + Sweet Tea

Ingredients

COOKED QUINOA:

  • 2 cups organic vegetable stock
  • 1 cup uncooked quinoa, multi-color
  • 1 cup tomato sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chilli powder
  • ½ teaspoon sea salt

SOFRITAS SAUCE:

  • ½ cup Chipotle salsa
  • 2 Tbsps Adobo sauce
  • 2 Tbsps Extra virgin olive oil
  • 1 teaspoon red pepper flakes

TACOS:

  • soft flour or corn tortillas, any size + charred (See Notes!)
  • 1 (15 oz.) can black beans, drained + rinsed
  • 2 cups sweet or white corn kernels
  • ½ lime, freshly-squeezed
  • 1 cup sour cream

Instructions

TO COOK QUINOA:

  • Begin by adding the veggie stock to a medium saucepan over medium-high heat until it begins to boil. Add in the quinoa, whisking continuously while boiling for 1-2 minutes. Reduce heat to bring to a simmer and add in the tomato sauce for 10-15 minutes, whisking every 3-4 minutes until fully cooked through, and water has dried, and the quinoa has thickened. Add in the garlic powder, cumin, chili powder, and salt, stirring them in until combined.

TO MAKE THE SOFRITAS SAUCE:

  • In a bowl, whisk together the ingredients until combined.
  • Add the sofritas sauce to the cooked quinoa, stirring everything until combined and the mixture has turned red-ish in color.

TO SAUTE CORN + BLACK BEANS:

  • In a medium skillet, add butter and let it melt over medium-high heat. Once melted, add corn kernels, black beans, followed by a pinch of: salt, black pepper, garlic powder, parsley; mixing everything together and cooking corn until it begins to greatly brown (almost char-like for the corn) and the beans soften, stirring occasionally, about 5-6 minutes. Remove from heat and let cool slightly.

CHAR OR WARM TORTILLAS:

  • To lightly toast taco tortillas, preheat oven on 350 degrees Fahrenheit and place tortillas directly on rack. Turn off oven once heated and let tortillas warm for 2 minutes. Remove from oven. For char on a stovetop, pop one of the tortillas unto a gas burner until you begin to see a little smoke. Remove tortilla to rotate it onto opposite side until it’s lightly charred. Repeat until all tortillas are charred.

MAKE THE LIME SOUR CREAM:

  • Mix together the freshly-squeezed lime and sour cream in a bowl until combined and smooth.

ASSEMBLE TACOS:

  • To assemble tacos, add sofritas quinoa atop a charred tortilla followed by: sautéed corn, black beans, diced jalapeños and the Lime Sour Cream. Repeat until desired amount of tacos are made.
  • Bon Appetit!

Notes

  • STORAGE: Place any leftover ingredients in a tightly sealed container in the refrigerator for up to 3-4 days.
  • MAKE AHEAD: All ingredients can be made and individually stored as meal prep (excluding tortillas) and assembled when ready to serve.