foolproofliving

1 To make the Pico de Gallo: place tomatoes, red onion, garlic, scallions, lime juice, and cilantro in a medium size bowl. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix until evenly combined. Set aside.
2 To make the dressing: whisk yogurt, garlic, lemon juice, and 1/4 teaspoon salt in a bowl. Stir in the scallions and set aside.
3 Place the beans in a medium-size saucepan. Cook stirring constantly until warm, 4-5 minutes. Stir in the quinoa. Cook 3-5 minutes, stirring occasionally. Using a potato masher, mash some of the black beans. Place it in a large bowl and set aside.
4 To assemble: spoon 2 tablespoons of the black bean and quinoa mixture into the center of 2 corn tortillas stacked on top of each other. Top it with 1-2 tablespoons of pico de gallo, cheddar cheese, and cubes of avocado. Drizzle it with a tablespoon of the yogurt sauce.
5 Repeat the same process with the rest of the corn tortillas.
6 Serve it with wedges of fresh limes.