Vegetable and Bean Tacos with Avocado Salsa

These vegetable and bean tacos are a quick and easy way to get your daily dose of vegetables. They're also a great way to use up leftover beans and quinoa. The avocado salsa is the perfect finishing touch, adding a creamy, tangy flavor to the tacos.

I first came up with this recipe when I was looking for a way to use up some leftover black beans and quinoa. I had some grilled vegetables in the fridge, and I thought they would be a great addition to the tacos. The avocado salsa was the perfect finishing touch, adding a creamy, tangy flavor to the tacos. My family loved these tacos, and I've been making them ever since.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• Whole-grain tortillas, warmed
• Black beans, cooked
• Quinoa, cooked
• Grilled or sauteed vegetables (such as zucchini, peppers, and onions)
• Avocado, diced
• Onion, chopped
• Coriander, chopped
• Lime juice

Instructions

1. Combine the avocado, onion, coriander, and lime juice in a bowl to make the salsa.
2. Heat the tortillas in a pan or on a griddle.
3. Assemble the tacos by filling the tortillas with the beans, quinoa, vegetables, and avocado salsa.

Why It Works

• The whole-grain tortillas provide a sturdy base for the tacos.
• The black beans and quinoa add protein and fiber to the tacos.
• The grilled vegetables add flavor and nutrition to the tacos.
• The avocado salsa adds a creamy, tangy flavor to the tacos.