Thai Veggie Tacos

my.forksmealplanner.com

Sydney Boothe

25 min

subheading: FOR THE TACO FILLING:

1⁄2 cup quinoa rinsed & drained (≈1 1⁄2 cups cooked)

1 (15-oz) can cannellini beans drained & rinsed (≈1 1⁄2 cups)

1 cup quick-cooking oats

4 scallions (white & green parts) chopped (≈ 1⁄2 cup)

2 jalapeños (optional) minced (≈ 1⁄4 cup)

1⁄4 cup fresh cilantro (optional) finely chopped

2 tablespoons fresh lime juice

3 cloves garlic

minced (≈1 tablespoon)

sea salt

freshly ground black pepper

subheading: FOR THE PEANUT SAUCE:

1⁄4 cup creamy peanut butter

2 tablespoons fresh lime juice

2 tablespoons fresh cilantro (optional) finely chopped

3 cloves garlic

minced (≈1 tablespoon)

2 tablespoons pure maple syrup

1 teaspoon crushed red pepper flakes (optional)

subheading: FOR SERVING:

12 corn tortillas

1 oz salad greens (≈1 cup)

1 cucumber thinly sliced (≈2 1⁄2 cups)

6 oz shredded carrots (≈1 cup)

4 scallions (white & green parts) chopped (≈ 1⁄2 cup)

1⁄4 cup fresh cilantro (optional) finely chopped

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