Ingredients
- 1 teaspoon olive oil
- 1 onion, chopped
- 2 (8 ounce) cans tomato sauce
- 1 1/2 cups water
- 1/2 cup quinoa
- 1 (1 ounce) envelope taco seasoning mix
- 2 (14.5 ounce) cans black beans, rinsed and drained
- 24 corn tortillas
Directions
Heat olive oil in a saucepan over medium heat; cook and stir onion until translucent, 5 to 10 minutes. Add tomato sauce, water, quinoa, and taco seasoning; bring to a boil. Reduce heat, cover saucepan, and simmer until quinoa is tender, about 15 minutes. Add black beans and simmer until heated through, about 5 minutes more. Serve quinoa-black bean filling in tortillas.
