Spicy BLAQ Bean Leek Avocado and Quinoa Salad Tacos

Ingredients

• 1/2 cup Bob's Red Mill quinoa
• 1 cup fat free, low-sodium chicken stock
• 1 teaspoon canned Chipotle chiles in adobo sauce, seeded and minced plus 2 teaspoons adobo sauce from can
• 2 tablespoons extra virgin olive oil, divided
• 2 cloves garlic, minced
• 1 leek, washed, exterior thick leaves discarded and finely chopped
• 15 ounces can organic black beans, drained and rinsed
• 2 large sage leaves, minced
• 2 avocados, halved, pits removed, flesh spooned out and chopped, divided
• 1 tablespoon mayonnaise
• 1 tablespoon lime flavored or plain Greek yogurt
• 1 tablespoon minced cilantro
• juice of 2 limes
• zest of 1 lime
• 2 Roma tomatoes, quartered and chopped
• 8 whole wheat tortillas
• 16 ounces bag shredded cheddar cheese

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