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Taco Ingredients:
4 corn tortillas
1/2 cup cooked quinoa
1/2 cup canned white beans, rinsed
2 heads baby bok choy, sliced
2 cloves garlic, diced
1" knob ginger, diced
1 cap full of soy sauce (I know, such an exact measurement right? Probably about 1 t.)
1 t. sweet chili sauce
4 avocado slices (optional)
1/2 cup cooked quinoa
1/2 cup canned white beans, rinsed
2 heads baby bok choy, sliced
2 cloves garlic, diced
1" knob ginger, diced
1 cap full of soy sauce (I know, such an exact measurement right? Probably about 1 t.)
1 t. sweet chili sauce
4 avocado slices (optional)
Instructions:
To make taco shells: Preheat oven to 425. Spray each tortilla with cooking spray and microwave for about 25-30 seconds. Being very, very careful drape each tortilla over two oven grates. Cook for 7-10 minutes or until edges have browned. Remove using a fork in one hand and an oven mit in the other.
Add garlic and ginger to a large pan over medium heat with 1 t. oil. Cook for about 5 minutes and then add bok choy. Cook for 1-2 minutes.
Add soy sauce and chili sauce and cook until bok choy has just wilted. Remove from heat.
To construct taco layer quinoa, beans, bok choy and avocado slice. Serve with cherry tomatoes if you're so inclined and enjoy!
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