Crispy Refried Bean Tacos
6 medium bell peppers, tops cut off and cores removed
1 cup uncooked quinoa, rinsed and drained
2 cups vegetable or chicken broth
1 tablespoon olive oil
1 small onion, chopped
2 garlic cloves, minced
1 15 ounce canned diced tomatoes
1 15 ounce can black beans, drained
1 cup corn (fresh, frozen or canned)
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon sea salt
¼ teaspoon black pepper
1 cup freshly shredded Monterey Jack cheese
Optional toppings: chopped fresh cilantro, diced avocado, sour cream
Directions:
1. Place the quinoa and vegetable broth in a medium saucepan. Bring the mixture to a boil over medium-high heat. Lower heat to a simmer, cover and cook for 15 minutes. Allow the quinoa to rest for about 5 minutes, without opening the lid, then fluff with a fork.
2. Preheat oven to 375°F. Prepare the peppers by cutting them in half lengthwise and removing the seeds and membrane. Place the peppers in a baking dish cut side up, and pour water around the peppers — just enough to cover the bottom of the pan.
3. Heat olive oil in a large skillet over medium heat. Add onions, garlic and spices and sauté until soft, about 2-3 minutes. Stir in the cooked quinoa, diced tomatoes, black beans and corn. Reduce heat to low and cook for additional 5 minutes, stirring frequently.
4. Carefully spoon the mixture into the sliced peppers and sprinkle the cheese on top.
5. Bake uncovered until the peppers are tender and the cheese is melted, about 30-35 minutes. Add optional toppings and serve hot.
Recipe adapted from Feel Good Foodie blog