Ingredients

32 ounces vegetable broth

1/4 teaspoon ground black pepper

2 teaspoons paprika

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon chili powder

1 cup organic tri-color quinoa, rinsed

1 cup dry brown lentils, rinsed

10 tortillas

red onion, thinly sliced

1 avocado, diced

salsa, store bought or Adam’s Best Salsa

cilantro leaves as garnish

Instructions

1. In a medium saucepan bring the broth, spices, quinoa, and lentils to a boil, reduce heat and simmer for 20 minutes partially covered, stirring occasionally until the lentils are cooked through.

2. Heat a medium pan over medium-high heat. Heat the tortillas for 1 minute on each side.

3. Divide the lentil mixture evenly among the tortillas, topping with red onion, salsa, avocado, and cilantro leaves.