Mushroom & Quinoa Double Decker Tacos


  • 1/2 cup dry quinoa, rinsed and drained
  • 2 tablespoons Our Family® Canola Oil
  • 2 packages (8 ounces each) sliced Our Family® Baby Bella Mushrooms
  • 1/2 (1.25-ounce) package Our Family® Reduced Sodium Taco Seasoning
  • 1 can (16 ounces) Our Family® Vegetarian Refried Bean
  • 8 Our Family® Soft Taco Style Flour Tortillas
  • 8 crunchy taco shells
  • 1 cup Our Family® Taco Blend Shredded Cheese
  • 1 cup shredded iceberg lettuce
  • 1/2 cup chopped tomatoes
  • 1/2 cup chopped yellow onion
  • Our Family® Sour Cream and/or Our Family® Medium Taco Sauce for serving (optional)


Approximate nutritional values per serving (1 taco): 349 Calories, 14g Fat, 5g Saturated Fat, 13mg Cholesterol, 775mg Sodium, 43g Carbohydrates, 2g Fiber, 3g Sugars, 0g Added Sugars, 13g Protein


  1. Prepare quinoa as label directs. Makes about 1 cup.
  2. In large skillet, heat oil over medium-high heat. Add mushrooms and taco seasoning; cook 5 minutes or until browned, stirring frequently. Add 1/2 cup water; cook 5 minutes or until liquid is absorbed, stirring occasionally. Transfer mushrooms to large bowl; stir in quinoa.
  3. In same skillet, stir beans and 1/4 cup warm water; cover and cook over low heat 3 minutes or until heated through, stirring occasionally.
  4. Place flour tortillas on work surface; spread with bean mixture. Place 1 crispy taco shell in center of each flour tortilla; press sides of flour tortilla to adhere with beans. Fill layered taco shells with mushroom mixture; top with cheese, lettuce, tomato and onion.
  5. Serve tacos with taco sauce and sour cream, if desired.

What we’re making this week

Warmly Spiced Crispy Chickpeas

Warmly Spiced Butternut Squash Soup

Truffled Egg Salad