Updated: Oct 26, 2018
Ingredients: 1 1/2 cups quinoa 3 cups vegetable broth 1 can black refried beans 1 cup sliced mushrooms 1 avocado 1 cup pico de gallo 1/2 cup Heidi Ho spicy cheeze 6 hard shell tacos fajita seasoning
In a pot bring 3 cups of vegetable broth to a boil. Then add in the quinoa so the pot. Bring the heat down to a simmer. While the quinoa is cooking set the oven to 375 degrees. In a food processor add in the black refried beans and mushrooms. Blend them until smooth. In a mixing bowl add the bean/mushroom mix and the cooked quinoa and mix it until it's well combined. On a parchment lined cookie sheet pour the quinoa mixture and spread it out evenly. Put the cookie sheet in the oven for 30 minutes. When the quinoa has only 10 minutes left put in the hard tacos in the oven.
Pull the quinoa and taco shells from the oven and let cool. Slice up the avocado. Spoon the Heidi Ho cheeze into a cup and microwave for 30 seconds. Spoon the quinoa, pico de gallo, cheeze, and avocado into the taco shells and serve!