The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
These crispy quinoa and avocado taco cups are fresh contemporary twist on classic tacos , packed with protin rich quinoa creamy avocado and vibrant veggies , they are bite sized , healthy and perfect for parties , snacks , or stylish website content , a true fasion of wellness and flavor .
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Course: AperitivesCuisine: ItalianDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
12 mini tortilla wraps
1 cup cooked quinoa
1 small cup corn kernels
1 small onion
1 small tomoto
1 tbsp olive oil
1 tsp smoked paprika
1 tsp cumin
salt and pepper to taste
- For the avocado topping
1 ripe avocado
1 tbsp lemon or lime juice
1 tsp garlic powder
salt to taste
Directions
- PREPARE TACO CUPS:
Preheat oven to 180, lightly grease a muffin tray . press each mini tortilla into cups to form a bowl shape , bake 7-8 mins untill crispy - COOK:ING THE FILLING:
Heat olive oil in a pan . Add onion and saute untill soft , add black beans , corn, cooked quinoa , smoked paprika , cumin , salt , and pepper . cook for 3 to 4 mins , turn off heat and mix in diced tomato - MAKE AVOCADO CREAM :
Mash avocado with lime and lemon juice , garlic powder , and salt until smooth . - ASSEMBLE:
Fill each crispy taco cup with quinoa mixture , top with a small dollop of avocado cream . - GARNISH:
Sprinkle coriander and chilli flakes . Serve warm or at room temperature .
Notes
- Tortila size matters – using mini tortillas ensures perfect bite sized cups : larger ones may not hold shape well
- Quinona must be fluffy – overcooked quinoa makes the filling mushy ; drain well after boilin
- Add avocado just before serving – to avoid browining and keep the topping vibrant and fresh .
