This recipe has been adapted from Lindsay Garza's cookbook, The Easy Gluten-Free Cookbook: Fast and Fuss-Free Recipes for Busy People on a Gluten-Free Diet now available on Amazon at http://amzn.to/2y0QzXO (my affiliate link). Lindsay's original recipe called for black beans (vs. great northern beans like I used). I started making the recipe and realized I was out of black beans! From my gaffe I learned that you can use beans of choice and still get a delicious outcome!
15oz.choice beans (great northern or black beans), drained and rinsed1 can
1mediumlime (extra, if desired)
1/2tsp. salt
1/4tsp.freshly ground pepper
6gluten-free tortillas of choice (I used cassava flour tortillas)
1smallavocado, sliced
Instructions
In a medium saucepan, heat oil over medium heat. Add onion and saute for 4 minutes or until onion is softened and cooked through. Add garlic and saute for another 30-60 seconds until fragrant.
Add water, quinoa, cumin and red pepper flakes.
Bring water to a boil, then reduce heat, cover and simmer on low for 12-15 minutes until quinoa is fully cooked and fluffy.
Stir in beans, juice of 1 lime, salt, and pepper to taste.
Spoon taco mixture onto gluten-free tortillas (I made homemade cassava flour tortillas - see Cassava Flour Tortilla recipe at www.GoodForYouGlutenFree.com)
Serve warm topped with a slice of avocado and additional lime wedges, as desired.