Vegan Taco Jar with Quinoa & Pinto Beans
Ingredients
- 1/2 cup uncooked quinoa
- 1 cup vegetable broth
- One 15-oz can pinto beans rinsed
- 2 tbsp taco seasoning
- 2 tbsp taco sauce
- Lime juice to taste
- 1 1/2 cups salsa
- 20–25 pickled jalapeños
- 10 tbsp vegan sour cream
- 1/2 white or red onion diced
- 3 bell peppers diced
- 5 mini cucumbers sliced
- 10 tbsp vegan cheddar
- 5 cups romaine
- Optional tortilla chips
Equipment
- wide-mouth jars
- saucepan
- cutting board
- chef’s knife
Directions
- Prepare: Simmer the quinoa in broth for about 15 minutes, then stir in the beans, seasoning, taco sauce, and lime juice. Let the mixture cool before you fill the jars.
- Assemble: Add the salsa, jalapeños, vegan sour cream, onion, peppers, cucumber, cooled quinoa-bean mixture, vegan cheese, and romaine. Cover and chill; add the tortilla chips when you serve.
- Store: Refrigerate right away; for meal prep, eat within 3 days.
- Serve: Keep the jar upright until it is time to eat. Empty it into a bowl, toss everything with the dressing, and serve cold.
Notes
Nutrition
Serving: 594g | Calories: 334kcal | Carbohydrates: 45g | Protein: 15g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 1376mg | Potassium: 1152mg | Fiber: 7.9g | Sugar: 11g | Vitamin A: 6382IU | Vitamin C: 70mg | Calcium: 278mg | Iron: 3.8mg
Nutrition is an estimate per serving from USDA FoodData Central, for 5 jars; uncooked quinoa counted as dry quinoa, vegetable broth counted as beef broth, One 15-oz can pinto beans counted as canned pinto beans (one can 250 g), taco seasoning counted as chili powder (one packet 28 g), taco sauce counted as salsa, jalapeños counted as pickled peppers, or red onion (the first choice counted), peppers counted as green bell pepper. Brands and portions vary, so use it only as an approximation.