INGREDIENTS

• ¾ cup quinoa 
• 1 15-ounce can black beans, drained 
• 1 14.5-ounce can petite diced tomatoes 
• 1¼ cups vegetable stock 
• 1½ cups small-diced sweet potato 
• 1 package taco seasoning 
• 1 chipotle chili pepper in adobo, seeded and minced 
• ¼ cup chopped fresh cilantro 
• 8 to 12 flour or corn tortillas 
• Taco fixings (shredded lettuce, chopped tomatoes, avocado, sour cream, Cheddar cheese)

DIRECTIONS

1. Place quinoa, black beans, tomatoes, vegetable stock, sweet potato, taco seasoning and chipotle pepper into the Microwave Pressure Cooker. Stir to combine the ingredients. 
2. Place the lid on the Microwave Pressure Cooker and lock into the closed position. 
3. Cook the taco filling on HIGH for 25 minutes. 
4. When the time is up, let the pressure come down naturally by leaving the lid on the cooker until the white pressure indicator has dropped. 
5. Add the cilantro and fluff the mixture with a fork. 
6. Serve in the tortillas with shredded lettuce, chopped tomato, avocado, sour cream or cheddar cheese as desired.