03 Feb Vegan Guacamole Tacos
Posted at 13:52h in West Pak Avocado Recipes
Serving Size: 4
- 4 10-inch flour or corn tortillas
- 3/4 cup guacamole
- 3/4 cup cooked quinoa
- 1/2 cup canned kidney beans, drained
- 4 asparagus stems, steamed or grilled
- 1 tomato, chopped
- 1/4 cup toasted sunflower seeds
- Mix the quinoa, kidney beans, and tomatoes in a small bowl.
- Spoon onto tortillas.
- Layer on guacamole, chopped asparagus, and top with sunflower seeds.
- Serve immediately.