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Asparagus Bean Tacos

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.


  • Servings: 4
  • Serving Size: 2 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


  1. 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.
  2. 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.
  3. 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.
  4. Divide the quinoa among the tortillas. Top with the asparagus mixture and desired toppings.



  • 2 tomatoes, sliced
  • 1 zucchini, diced
  • 1 avocado, pitted, peeled and smashed
  • Fresh oregano or cilantro leaves
  • 2 Tbsp pumpkin seeds
Nutrition Facts
Calories 257
Total Fat 6g
Sat Fat 1g
Sodium 265mg
Total Carbs 40g
Fibers 6g
Sugars 2g
Proteins 10g

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