Carnitas Tacos Recipe
Quinoa black bean salsa, pickled onions, feta cheese, avocado, and cilantro on corn tortillas, served with house made refried beans and cilantro lime rice add chicken/carnitas 3
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Ingredients
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Tacos
Quinoa Black Bean Salsa
Pickled Onions
Refried Beans
Cilantro Lime Rice
Method
Pickled Onions
- 1
Prepare the Pickled Onions
In a small saucepan, combine apple cider vinegar, water, sugar, and salt. Bring to a simmer over medium heat until sugar dissolves. Remove from heat and add the thinly sliced red onion. Let it cool for at least 30 minutes.
Quinoa Black Bean Salsa
- 2
Cook the Quinoa
In a medium pot, combine quinoa and 2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes until quinoa is fluffy. Let it cool.
- 3
Make the Salsa
In a large bowl, combine cooked quinoa, black beans, cherry tomatoes, red onion, lime juice, olive oil, salt, and pepper. Mix well and set aside.
Refried Beans
- 4
Cilantro Lime Rice
- 5
Prepare the Rice
In a medium pot, bring 2 cups of water to a boil. Add jasmine rice and salt. Cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and fluff rice with a fork. Stir in lime juice and chopped cilantro.
Assemble Tacos
- 6
Assemble the Tacos
Warm the corn tortillas in a skillet or microwave. On each tortilla, layer quinoa black bean salsa, pickled onions, diced avocado, feta cheese, and fresh cilantro. If desired, add cooked chicken or carnitas.
