Ingredients
2 c. water
1 c. quinoa
1 (15-oz.) can black beans, rinsed and drained
1 (15-oz.) can pinto beans, rinsed and drained
1 c. corn
1 tbsp. taco seasoning
Kosher salt
Freshly ground black pepper
Chopped romaine
1/2 small red onion, thinly sliced
1 c. cherry tomatoes, halved
1 bell pepper, chopped
Tortilla chips
2 large avocados, pitted
1 chipotle in adobo sauce, plus 1 tsp. sauce
Juice of 1 lime
1/4 c. fresh cilantro
2 cloves garlic
1/4 c. water
2 tbsp. extra-virgin olive oil
2 tbsp. white wine vinegar
Kosher salt
Freshly ground black pepper
Preparation
Step 1In a medium pot over medium heat, bring water to a boil. Add quinoa, reduce heat to a simmer, then cover and cook 12 minutes or until water is absorbed. Remove from heat, but keep covered for 5 minutes. Step 2Add beans, corn, and taco seasoning to warm quinoa and toss to combine. Season with salt and pepper. Step 3In a blender or small food processor, blend together dressing ingredients. Season with salt and pepper. Add more vinegar or water to thin dressing as desired. Step 4In a large bowl, add romaine and toss with quinoa mixture, red onions, tomatoes, and bell pepper. Serve with chipotle dressing and tortilla chips.
Have you made this yet? Let us know what you think in the comments below! Want more vegan recipes? Check out our new vegan dinners cookbook!
