Black Bean & Quinoa Tacos

Plant-based tacos are super nutritious and very easy to put together! One of my favorite combinations is beans and quinoa! Topping it with Chipotle cashew cream, it really can’t get much better than that! I use a pressure cooker to cook beans after I have soaked them for about 24 hours but you can cook your beans anyway that you wish. Use whatever toppings you love for tacos like tomatoes, olives, jalapenos, salsa, lettuce, you name it. Your taste buds, your taco! I use Siete Foods almond flour tortillas for me and my oldest son and I use organic whole wheat tortillas for the rest of the family. 
INGREDIENTS:
Beans:
~2 cups soaked black beans (I do up to 24 hrs)
~6 cups filtered water
~1 Tbsp cumin
~1 Tbsp chili powder
~1 tsp garlic & onion powder
~1 tsp dried parsley
~1 tsp Himalayan salt
~1/4 tsp black pepper
Directions:
1. Add the beans, water, and all the seasonings to your preferred method of cooking mechanism. I cook my beans in a pressure cooker for 40 minutes.
2. Allow the steam to release, stir the beans well and strain out as much water as you wish. I usually remove about half of the water. You can also mash these in the pressure cooker or in a pan on the stove if you want to mash black beans!
Quinoa: 
~2 cups rinsed quinoa
~4 cups filtered water
~1 tsp Himalayan salt
~1 tsp garlic & onion powder
~1 tsp parsley
~1/4 tsp black pepper
Directions:
1.  I like to toast my quinoa before I cook it in water. Add 2 cups of rinsed quinoa to a large pot and turn the heat up to medium. Stirring frequently I like to toast the quinoa until it is lightly browned, then add the water and all of the seasonings.
2. Bring to a boil and then cover and turn down the heat to a low simmer. Cook for about 25 minutes or so until the quinoa is nice and fluffy.
3. You can assemble your tacos however you like or make a Buddha bowl out of this! Enjoyyyyy!!