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What you need: 

  • ¼ cup dry quinoa
  • 1 tbsp olive oil
  • ½ yellow onion
  • 3 tsp minced garlic
  • 3 cups loosely packed kale or swiss chard
  • ½ tsp red pepper flakes
  • 2 tbsp vegan cheese of choice – or regular cheese if you’re not vegan
  • 2 corn tortillas
  • 1 tsp agave syrup
  • 1 tsp red wine vinegar

How To Prepare:

  1. Thinly slice onions. In a medium skillet, heat oil over medium-high until glistening. Add onion and saute until tender, about 7 minutes. Reduce heat to medium-low and continue to cook, stirring occasionally, until caramelized, about 15 minutes more.
  2. Meanwhile, preheat oven to 400 degrees F.
  3. Prepare quinoa according to package instructions.
  4. Drape corn tortillas across two wires of an oven rack and bake until crispy, about 8 minutes.
  5. When onion is soft and browned, add garlic and stir 1 minute. Add chard, cover and cook 3 minutes more.
  6. When onion is soft and browned, add garlic and stir 1 minute. Add chard, cover and cook 3 minutes more.
  7. Stir in cooked quinoa, agave, vinegar and red pepper flakes. Remove tortillas from the oven and fill with chard mixture and cheese.
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