Spice up your taco night with these millet and black bean tacos. Packed with protein, fiber, and a burst of flavors, these tacos are a delightful and healthy alternative to traditional meat-based tacos. Perfect for a quick weeknight dinner or a fun weekend meal, these tacos are sure to please everyone at the table. Let’s get started!

Ingredients:

• 1 cup millet
• 2 cups vegetable broth or water
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (15 ounces) black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper to taste
• 8-10 small corn or flour tortillas
• 1 cup shredded lettuce
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1/2 cup crumbled feta or cotija cheese (optional for vegan, use plant-based cheese)
• Fresh cilantro, chopped
• Lime wedges for serving

Instructions:

1. Cook the Millet:
   • Rinse the millet under cold water to remove any dust or impurities.
   • In a medium saucepan, bring the vegetable broth or water to a boil.
   • Add the millet, reduce the heat to low, cover, and simmer for 15-20 minutes until the millet is tender and the liquid is absorbed.
   • Fluff with a fork and set aside.
2. Prepare the Taco Filling:
   • In a large skillet, heat the olive oil over medium heat.
   • Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
   • Stir in the minced garlic and cook for another minute until fragrant.
   • Add the diced bell pepper and cook for 5 minutes until it’s tender.
   • Stir in the cooked millet, black beans, ground cumin, chili powder, smoked paprika, ground coriander, cayenne pepper (if using), salt, and pepper.
   • Cook for another 3-4 minutes, stirring well to combine all the ingredients and heat through.
3. Warm the Tortillas:
   • While the filling is cooking, warm the tortillas in a dry skillet over medium heat, about 30 seconds per side, or wrap them in foil and heat them in the oven at 350°F (175°C) for 5-10 minutes.
4. Assemble the Tacos:
   • Spoon the millet and black bean mixture into the warm tortillas.
   • Top with shredded lettuce, cherry tomatoes, avocado slices, and crumbled feta or cotija cheese (if using).
   • Garnish with fresh cilantro.
5. Serve:
   • Serve the tacos immediately with lime wedges on the side for an extra burst of freshness.

Tips and Variations:

• Extra Veggies: Add roasted corn, sautéed zucchini, or diced radishes for added texture and flavor.
• Protein Boost: Stir in cooked quinoa or lentils with the millet for an extra protein punch.
• Sauce It Up: Drizzle with your favorite salsa, hot sauce, or a dollop of Greek yogurt or sour cream for added flavor.
• Vegan Option: Use a plant-based cheese alternative or omit the cheese altogether.

Enjoy these millet and black bean tacos as a nutritious and flavorful meal that’s sure to become a family favorite. The combination of hearty millet, protein-packed black beans, and fresh toppings makes for a delicious and satisfying taco experience. Happy cooking!