Quinoa, Black Bean and Corn Tacos

Prep Time: 20 minutes

Cook Time: 30 minutes

Makes 6 – 8 servings

Ingredients
  • 1 1/2 cups cooked quinoa
  • 1 Tbsp olive oil
  • 3 cloves garlic, finely minced
  • 1 cup vegetable broth or chicken broth
  • 1 (14.5) oz can diced tomatoes with green chilis, undrained
  • 1 tsp onion powder
  • 1 1/2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1/4 – 1/2 tsp cayenne pepper
  • 1/4 tsp ground coriander
  • Salt and freshly ground black pepper, to taste
  • 1 1/2 cups frozen corn
  • 2 (15 oz) cans black beans, drained and rinsed
  • juice of 1 lime
  • 1/2 cup cilantro, chopped
Serve with:
  • corn or wheat tortillas
  • chopped lettuce
  • Monterey Jack, cheddar or cottage cheese
  • diced avocados
  • diced tomatoes
  • hot sauce

Directions

  1. Heat olive oil in a large non-stick saucepan over medium high heat. Once hot, add in garlic and saute 30 seconds.
  2. Stir in broth, diced tomatoes, cooked quinoa, onion powder, chili powder, cumin, paprika, cayenne, coriander and season with salt and pepper to taste.
  3. Bring mixture to a boil, then reduce heat, cover saucepan with lid and simmer about 20 minutes, until mixture has thickened.
  4. Stir in corn and black beans and simmer, uncovered 5 – 10 minutes, stirring occasionally. Mix in lime juice and cilantro. Serve warm over tortillas with desired toppings.

Recipe Source: Cooking Classy

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