So I’m not a huge new-years resolution person, but I decided that setting some food-related ones seemed doable. One of those goals was to make make more meatless meals, and I’m happy to have landed on this recipe only a few weeks into January! Not only are these tacos vegetarian, but also gluten free. They’re filled with seasoned black beans and quinoa, and are baked in a crunchy corn tortilla, topped with my addicting Jalapeño Lime Ranch that you don’t want to skip!
The filling makes about 1 dozen tacos, and if that seems like a lot, I know from first-hand experience that these make great leftovers for lunch 👍🏻
Hopefully you enjoy this flavorful, filling, AND healthy meal as much as I do!