Pre heat oven to 190 degrees on the fan forced setting
Add onion, garlic, and EVOO to TM bowl and chop 4 sec/speed 5.
Scrape down the bowl and sauté 2 min/70°C/speed 1-2.
Add cherry tomatoes to the TM bowl, and chop 10 sec/speed 5 then scrape down the bowl.
Add rinsed and drained quinoa to TM bowl.
Add remaining ingredients, minus the black beans. Mix to combine 3 sec/ speed 3. (the tomato paste and tomato puree might measure out to be less than the container says, that's ok!)
Cook 30 min/100°C/Reverse/Speed 2. Once mixture is cooked but not soupy it's ready to bake.
Pour cooked Quinoa onto a lined baking tray and mix in your tin of black beans. Bake 25-30 minutes OR until mixture resembles the look of cooked minced meat.
Take out of oven and fluff with a fork, quinoa should be mostly dry but still slightly moist. You don't want your hard corn shell to get soggy.
Set quinoa aside in Thermo server
Bake hard corn shells as instructed on the box.
Make the Simple Salsa by combining Cubed Tomatoes, Chopped Cilantro and lime juice in a bowl. Salt to taste. And set aside.
The quinoa portion of this recipe makes A LOT! I like to make a large batch of the quinoa filling because I can freeze and use it at a later date for other things like on salads, wraps, loaded sweet potatoes, buddha bowls or even more tacos.. the possibilities are endless!
To Assemble your double decker taco:
Fill hard corn shell 1/2 full with quinoa mixture and then fill the rest of the shell with your toppings of choice. i.e. Guacamole, Lime Juice, Simple Salsa, Coconut Yogurt, Hot Sauce ect.. My kids love Ketchup.
Spread Refried Beans over a large flour tortilla and then fold it over your loaded hard corn taco shell, and dig in!
Tip: (I know this because of a lot of double decker taco eating experience's) It's best to use large flour tortilla and not the mini ones as shown in picture. This way you can fold the flour tortilla around the hard corn shell like you would a burrito, thus helping to keep all the good stuff from falling out of your hard shell.