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Servings: 6

Weight Watcher Smart Points: 3

Preparation Time: 30 Minutes

Cooking Time: 10 Minutes

Ready In: 40 Minutes


  • 1 cup cooked black beans, drained and rinsed
  • 1 cup chopped cabbage
  • 6 corn tortillas
  • 3 plum tomatoes, sliced
  • 1 cup cooked quinoa (1/3 cup dry)
  • 1 red pepper, seeded, diced and chopped
  • 1/2 red onion, sliced thin
  • 1/4 cup red wine vinegar
  • 2 1/2 cups chopped romaine


  1. Preheat oven to 450 degrees.Combine sliced red onion and red wine vinegar and set aside
  2. (This can be done up to a day ahead of time and kept in the refrigerator.)Spread tortillas on a baking sheet in a single layer
  3. Spray with olive oil on each side
  4. Bake for 8 to 10 minutes, or until crisp.In a large bowl combine quinoa and black beans
  5. Toss with 1/4 cup of avocado sauce
  6. (Tip – this should be done the day of serving or the mixture will become a little soggy – I learned this from experience….)In a separate bowl, combine romaine, chopped cabbage and red pepper
  7. Toss with red onions and vinegar.Place quinoa mixture on warm tortillas
  8. Top with lettuce mixture and tomato slices
  9. Drizzle with more avocado sauce and serve.

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