Our Recipes

Mexican Quinoa Tacos

  • Yield: 6 Servings
  • Prep Time:10 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes


  • 6 Frescados Whole Wheat Tortillas, warmed
  • 2 tomatoes, diced
  • 1 jalapeño pepper, seeded and diced
  • 1 green onion, sliced
  • 2 tbsp lime juice
  • 1/2 tsp salt, divided
  • 1 tbsp vegetable oil
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 1 small red pepper, chopped
  • 1 tsp cumin
  • 1/4 tsp pepper
  • 2 cups cooked quinoa
  • 1 cup canned black beans, drained and rinsed
  • 1 cup cooked corn kernels
  • 6 eggs, scrambled
  • 1 avocado, sliced


In small bowl, combine tomatoes, jalapeño, green onion, lime juice and 1/4 tsp salt. Set aside.

Heat oil in skillet set over medium-high heat; sauté garlic, onion, red pepper, cumin, pepper and remaining salt for about 5 minutes or until vegetables are tender. Add cooked quinoa, black beans and corn; sauté for 5 to 7 minutes or until heated through.

Lay warm tortillas on surface; spoon quinoa mixture over one half of tortillas. Top with reserved tomato salsa, scrambled eggs and sliced avocado. To serve, fold tortillas over filling.

Tip: To make scrambled eggs, melt 1 tbsp butter in nonstick skillet set over medium heat. Whisk together 6 eggs, 2 tbsp milk, and 1/4 tsp each salt and pepper; pour into skillet and cook, stirring and drawing spatula across bottom of skillet to form large soft curds, until eggs are thickened and moist but no liquid remains.