Chelsea's Messy Apron · by Chelsea Lords★ 4.9 (55)
Quinoa Tacos
NUTRITION · PER SERVING250M COOK
CAL 17%·PRO 27%
CARBS 61G73% OF CAL
10G FIBER6G SUGAR45G OTHER
FAT 4G12% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Slow-cooker quinoa tacos filled with beans, corn, and enchilada sauce. Hearty and plant-based, served with warm tortillas and toppings.
mainmexicantacobeanstofu⏲️ slow cookerdairy freegluten freeveganvegetarian
View the full recipe on Chelsea's Messy Apron →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
1 ingredient need review. The nutrition shown is the resolved subtotal, not zero.
Ingredients
serves 6- Cooking spray
- 1 cup uncooked quinoa
- 1 cup chicken stock (or vegetable stock, I love Swanson’s best)
- 2 (15.25-ounce) cans black beans (drained and rinsed)
- 1 (14.5-ounce) can fire-roasted diced tomatoes (I love Muir Glen)
- 1 (10-ounce) can red enchilada sauce (see note 2)
- 1-1/2 cups frozen corn (or 1 can corn, drained)
- 3 tablespoons taco seasoning (or 1 packet (1.25 ounces), see note 3)
- Corn tortillas (or flour tortillas)
- Toppings as desired (see note 4)
At a glance
PER SERVING · TIME 250M
CAL 17%·PRO 27%
CARBS 61G73% OF CAL
10G FIBER6G SUGAR45G OTHER
FAT 4G12% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 4h
- Sodium
- 1018mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 619mg
- Calcium
- 67mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1018MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.