I’ve been on a roll with vegan dishes lately, this one got a five out of five stars from my manimal! I just had to share.
One jar medium chunky salsa
One avocado (pitted, cubed)
One cup cooked red quinoa
One cup bean spread (smush up beans with a bit of salsa! BAM vegan bean spread)
Corn tortillas or shells (this easily makes twelve shells)
About twenty cherry tomatoes (halved)
Heat oven to 250, bake shells for 5-8 minutes.
In one bowl mix up your bean spread using one can of beans (black beans are delightful) with half a jar of salsa, a squeeze lime juice on top.
In a large mixing bowl, combine cubed avocado, halved tomatoes, the rest of the salsa, and the quinoa.
Once shells are done, spread a bit of the bean dip inside, stuff with tomato avocado mixture, serve with limes to squeeze and Sriracha on the side.
The beauty of this recipe is how incredibly quick and simple it is. Keep on task and it can be done in twenty minutes, it’s filling and satisfying, store the rest in the fridge for a few days, it tastes best after 48 hours. Enjoy!