Prep: 15 minutes plus cooling
Grill: 8 minutes • Serves: 4
2 (1/2-inch-thick) slices red onion
1 medium ear fresh corn, silk and husk removed
1 medium jalapeño, halved lengthwise, seeded and stemmed
2 tablespoons olive oil
8 (6-inch) yellow or white corn tortillas
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup packaged cooked quinoa
1/2 cup drained and rinsed no salt added black beans
1 avocado, peeled, pitted and sliced
2 tablespoons fresh cilantro leaves
Plain nonfat Greek yogurt for serving (optional)
1.Prepare outdoor grill for direct grilling over medium-high heat. Brush tomatoes, onion, corn and jalapeño with 1½ tablespoons oil. Place vegetables on hot grill rack; cover and cook 8 minutes or until grill marks appear, removing tomatoes, onion and jalapeño after 6 minutes and turning once. Transfer vegetables to cutting board.
2.Place tortillas on hot grill rack; cook 1 minute, turning once.
3.In small bowl, whisk lime juice, salt, pepper and remaining 1/2 tablespoon oil. Add quinoa; toss.
4.Cut corn kernels from cob; chop tomatoes, onion and jalapeño. Fill tortillas with quinoa mixture, beans, vegetables, avocado and cilantro; serve with yogurt, if desired.
Approximate nutritional values per serving:
376 Calories, 17g Fat (3g Saturated), 0mg Cholesterol,
315mg Sodium, 50g Carbohydrates, 11g Fiber, 9g Protein
> Aim to add one meatless meal into your dinner rotation each week