Spicy Quinoa and Black Bean Breakfast Tacos + Total Eclipse Weekend Highlights

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Hope you guys had an awesome eclipse weekend! Here in Columbia, we were the metropolitan area with the longest total time of eclipse, so it was kinda a big deal.

This weekend we ate a ton of these spicy quinoa and black bean breakfast tacos that I made for this month's Recipe Redux. The theme was savory, protein packed breakfasts, which I'm all about, since savory breakfast leftovers can be eaten any time of the day! 

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We started our weekend off at Arts and Draughts, a big party our art museum puts on a few times a year. There are food trucks, local beer, fun bands and cool art. We sweated it out on the front courtyard with Catawba eclipse brew beers, elote bites, and THE BEST shrimp tacos from the Real Mexico truck. I somewhat regret dousing mine with all the green hot sauce - I was literally dripping in sweat. Then we went to the warehouse upstairs where they had a DJ playing all the best high school jams. Consider yourself lucky if you got a peek of the hubs and his friends jamming to Whitney Houston on my insta-story. For all those on insta asking for a compilation video of the hubs dance moves, don't worry, I'm working on it ;)   

After a very leisurely Saturday morning (err, really afternoon cause I slept till 12:30! - I needed it after last week!), the hubs and I went to an eclipse party at my office mate's house. They had a Kiki's Chicken and Waffles truck there which was EPIC. I'd been dying to go there forever and I think it may be a new Columbia favorite. 

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Sunday, I woke up and said I think I want to chop my hair off. So that's what I did. P.S. If you're looking for a stylist in Columbia, let me know - my girl is the best and you get to play with her adorable labradoodle while she does your hair. 

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I showed off my new do with a burger dinner date with the hubs at Grill Marks. I got one with caramelized onions, tomato jam, and brie. Our burgers were kinda disappointing though so I don't think we'll be back. 

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We didn't really get on the ball to make plans for the solar eclipse, so last minute we went to River Rat Brewery where they had big party to watch the eclipse outside. Did y'all get a chance to see it? We were SO lucky. There was a huge cloud in front of it that cleared away about 15 minutes before the eclipse hit totality, then it started pouring down rain about 5 minutes after. And I think the clouds meant I managed not to blind myself. It was really incredible. I thought it would be overrated until I watched this TED Talk about eclipses and it had me in tears. I'm kinda dying to go up to Maine or Montreal for the next eclipse in 2019! 

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Eclipse snacks

Eclipse snacks

Just snapped a couple quick shots. I wanted to experience the eclipse rather than photograph it - leave the pros to getting a good shot! 

Just snapped a couple quick shots. I wanted to experience the eclipse rather than photograph it - leave the pros to getting a good shot! 

I made these tacos at the beginning of the weekend for a leisurely brunch/lunch and enjoyed heating up the leftovers the rest of the weekend. For weeknight tacos, just make the quinoa black bean mix and refrigerate until ready to eat. The scramble up an egg to top it with - I used about one egg per taco. 

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Spicy Quinoa and Black Bean Breakfast Tacos 

Makes about 12

Quinoa Black Bean Filling:

  • 1 tablespoon olive oil
  • 1 onion, peeled and finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • 1/2 cup tomato sauce
  • 1 cup cooked quinoa
  • 1 can black beans, drained

Tacos:

  • Butter
  • Eggs
  • Corn tortillas
  • 1 ear grilled corn, cut off the cob
  • Cherry tomatoes
  • Cilantro
  • Avocado
  • Lime wedges
  1. Heat olive oil in a skillet on medium-high heat. Add garlic and onions and saute until tender, about 3-5 minutes. Add spices and cook until fragrant, about a minute. Stir in tomato sauce, quinoa and black beans. Season with salt and black pepper.
  2. Heat butter in a skillet on medium heat. Add beaten eggs seasoned with salt and black pepper (about 1 per taco) and cook, scraping up the bottom with a spatula, until cooked to your liking. 
  3. Warm tortillas over a gas flame. Fill with quinoa black bean mixture and scrambled eggs. Garnish with corn, sliced cherry tomatoes, cilantro, avocado, and lime wedges. 

Click here for more recipes from my fellow Recipe Reduxers:

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