Kidney Bean and Quinoa Soft Tacos
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
1 cup red quinoa
1 (14.5 oz) can dark kidney beans, drained and rinsed, and divided
2 chipotle peppers
2 cloves garlic, chopped
1/2 cup cilantro leaves
1 lime, halved
6 flour tortillas, warmed
2 cups baby kale leaves
1 avocado, diced
1/2 cup crumbled queso fresco
1/3 cup toasted pepitas
coarse salt and freshly ground pepper
Makes 6 tacos.
Cook the quinoa in boiling water until it pops into little spirals, about 15 minutes. Drain water and return to the pot.
In a food processor, combine half of the kidney beans, chipotle peppers, garlic, cilantro and the juice from half the lime. Blitz until smooth.
Stir the other half of the beans into the cooked quinoa. Then add the pureed bean mixture to the pot and stir to combine. Season with a pinch of salt and pepper.
Serve warmed tortillas with the bean/quinoa mixture evenly divided over them. Garnish with diced avocado, kale leaves, crumbled queso fresco and toasted pepitas. And the remaining lime juice!