Quinoa Veggie Boats

• Produce

  • 1/2 cup Black beans
  • 1 Celery stick
  • 1 cup Corn
  • 1 Jalapeno
  • 1/2 Lime, Juice of
  • 1/2 cup Red bell pepper

• Canned Goods

  • 1 cup Tomato puree

• Condiments

  • 1 tsp Vegan sour cream

• Baking & Spices

  • 1 tsp Black pepper
  • 2 tsp Salt
  • 1/4 cup Taco seasoning

Found on healingtomato.com

Description

Ingredients

• ½ cup of finely chopped red bell pepper
• 1 celery stick finely chopped?1 cup of cooked quinoa
• ½ cup of black beans
• 1 cup of corn
• 2 tsp of salt
• 1 tsp of black pepper
• 1 cup of tomato puree
• ¼ cup of taco seasoning
• Juice of ½ of a lime
• 1 tsp of vegan sour cream
• Jalapeno for garnish

Directions

• Preheat oven to 400 degrees
• Peel skin from yucca, cut it into 3 chunks and add it to a pot of boiling water. Add a pinch of salt to the water. Boil until it is fork tender. Drain the yucca and let it cool. Cut each piece into half and remove the rib. Place in baking tray and spray with cooking oil. Bake yucca in oven for 7-10 minutes. Remove and let them cool
• Take a bread pan and turn it upside down. Lightly spray with cooking oil and place a flatout wrap on it. Press down the edges and pinch the corners. Bake in oven for 2 minutes or until browned. Remove from the oven and let it cool.
• Cut yucca into bite sized pieces
• In a pan, add 1 Tbsp of oil and 4 cloves of chopped garlic. Heat on medium heat for 1 minute or until the garlic start to caramelize
• Add ¼ cup of finely chopped onions, ½ cup of finely chopped red bell pepper, 1 celery stick finely chopped, 1 cup of cooked quinoa, ½ cup of black beans, 1 cup of corn, 2 tsp of salt and 1 tsp of black pepper. Cook for 7 minutes and then lower the heat
• Add the yucca pieces, 1 cup of tomato puree and ¼ cup of taco seasoning. Squeeze juice of ½ of a lime and mix well.
• Add the mixture to the flatout boat and top with Vegan sour cream
• Garnish with jalapeno
• Serve Immediately