Kidney Bean and Quinoa Soft Tacos

• 1 cup Red Quinoa (or Whatever You Have)
• 1 can (14.5 Oz. Size) Red Kidney Beans, Drained, Rinsed And Divided
• 2 whole Chipotle Peppers In A Little Of Their Adobo Sauce (or More If You Love The Heat!)
• 2 cloves Garlic, Chopped
• 1/2 cups Cilantro Leaves
• 1 whole Lime, Halved, Divided
• 1 pinch Coarse Salt And Freshly Ground Pepper
• 6 whole Flour Tortillas, Warmed
• 1 whole Avocado, diced
• 2 cups Baby Kale Leaves
• 1/2 cups Crumble Queso Fresco
• 13 cups Toasted Pepitas

1. Cook the quinoa in boiling water until they pop into little spirals, about 15 minutes.
2. Drain water and return to the pot.
3. In a food processor, combine the half of the kidney beans, chipotle peppers, garlic, cilantro and the juice from half the lime.
4. Blitz until smooth.
5. Stir the other half of the beans into the cooked quinoa.
6. Then add the pureed bean mixture to the pot; stir to combine.
7. Season with a pinch of salt and pepper.
8. Taste it.
9. I mean, right?
10. Serve warmed tortillas with the quinoa mixture evenly divided over them.
11. Garnish with avocado, kale leaves, crumbled queso fresco and pepitas.
12. And the remaining lime juice!
13. Spritz, spritz.
14. Thats right.

red quinoa, kidney beans, peppers, garlic, cilantro, lime, salt, flour tortillas, avocado, leaves

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/kidney-bean-and-quinoa-soft-tacos/ (may not work)