Cart
  • 0
  • 0

Cart

  • A minimum order of $45 is needed for delivery.

 

About the Dish

  • Garlic

    Garlic

  • Quinoa

    Quinoa

  • Southern Links BBQ Southwestern Seasoning

    Southern Links BBQ Southwestern Seasoning

  • Dried Shiitake Mushroom

    Dried Shiitake Mushroom

  • Mixed Mushrooms

    Mixed Mushrooms

  • Pinto Beans

    Pinto Beans

  • Tortillas

    Tortillas

  • Greek Yogurt

    Greek Yogurt

  • Lime

    Lime

  • Cilantro

    Cilantro

  • Pepitas

    Pepitas

METHOD

1
MISE EN PLACE Peel and chop garlic. Finely chop dried shiitake mushrooms. Discard any tough fresh mushroom stems and cut mushroom caps and tender stems into bite-size pieces. Pick and chop cilantro. Halve lime; juice one half and slice the other into wedges. Rinse and drain beans.
2
Place a saucepan over medium heat, and add 1 teaspoon cooking oil. When oil is shimmering, add half of garlic. Cook, stirring, until garlic begins to become fragrant, 30-60 seconds.
3
Stir in quinoa and 1/2 teaspoon Southwestern seasoning. Cook, stirring, 1 minute. Add 1 1/2 cups water, and stir well to combine. Reduce heat to low. Cover and cook until quinoa is tender and liquid is fully absorbed, 15-16 minutes.
4
While quinoa is cooking, place a large skillet over medium-high heat, and add remaining 1 teaspoon cooking oil. When oil is shimmering, add mushrooms in an even layer. Cook without stirring until mushrooms brown on first side, 4-5 minutes.
5
Stir remaining garlic into browning mushrooms, along with 1 teaspoon Southwestern seasoning. Taste and adjust seasoning as desired.
6
When quinoa is fully cooked, stir in beans. Taste and adjust seasoning as desired with remaining Southwestern seasoning. Warm tortillas as desired.
7
In a small bowl, combine yogurt, lime juice and cilantro.
8
Build tacos with quinoa bean mixture and sauteed mushrooms. Garnish with yogurt-lime sauce and pepitas as desired.