The Baton Rouge Clinic in Prairieville is now open! To learn more and schedule an appointment, click here.

Diabetic & Heart Healthy

Try a fresh spin on tacos tonight with asparagus, quinoa and yummy toppings. Nutrient-rich asparagus is packed with Vitamin A, fiber and folate. Low-fat and full of flavor, these easy vegetarian tacos can be made in about 30 minutes.

Spread the love

Ingredients

Tacos
  • 1 cup uncooked quinoa
  • 1 1/2 cups low-sodium vegetable broth
  • 1 Tbsp olive oil
  • 1 garlic clove, minced fine
  • 1 bunch asparagus, trimmed and chopped
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp onion powder
  • 1/8 tsp cayenne pepper
  • 1/8 tsp salt
  • Black pepper to taste
  • 1 can (15 oz) small red beans or black beans, rinsed and drained
  • 8 6-inch flour tortillas, warmed
Toppings
  • 2 tomatoes, sliced
  • 1 zucchini, diced
  • 1 avocado, pitted, peeled and smashed
  • Fresh oregano or cilantro leaves
  • 2 Tbsp pumpkin seeds

Preparation

  • Rinse the quinoa under cold water and drain well. Transfer the quinoa to a medium saucepan and add the broth. Bring the broth to a boil over medium-high heat. Lower the heat and simmer, covered, for 25 minutes. Remove from heat and set aside.
  • In a skillet, heat the oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus and cook for 5 minutes, or until tender.
  • Add the cumin, paprika, onion powder, cayenne, salt and black pepper to taste and cook for 1 minute. Add the red beans and cook for 2 minutes, stirring gently. Remove from the heat.
  • Divide the quinoa among the tortillas. Top with the asparagus mixture and desired toppings.

Nutrition Facts

Serves 4

Serving size: 2 tacos

Per Serving: Calories: 257 Fat: 6g Saturated Fat: 1g Cholesterol: 0mg Sodium: 265mg Carbohydrates: 40g Fiber: 6g Protein: 10g


Copyright 2020-2022 © Baldwin Publishing, Inc. All rights reserved.
Health eCooking® is a registered trademark of Baldwin Publishing, Inc. Cook eKitchen™ is a designated trademark of Baldwin Publishing, Inc. Any duplication or distribution of the information contained herein without the express approval of Baldwin Publishing, Inc. is strictly prohibited.

Date Last Reviewed: July 24, 2020

Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor

Medical Review: Jane Schwartz, RDN, CLT

Learn more about Baldwin Publishing Inc. editorial policyprivacy policy, ADA compliance and sponsorship policy.

No information provided by Baldwin Publishing, Inc. in any article or in any Health eCooking® video, recipe, article and/or other Health eCooking product or service is a substitute for medical advice or treatment for any medical condition. Baldwin Publishing, Inc. strongly suggests that you use this information in consultation with your doctor or other health professional. Use or viewing of any Baldwin Publishing, Inc. article or any Health eCooking® video, recipe, article and/or other Health eCooking product or service signifies your understanding and agreement to the disclaimer and acceptance of these terms of use.