Quinoa, Black Bean & Corn Tacos
These tacos were so delicious and full of flavor. I adapted them from Cooking Classy on a Wednesday night and ate leftovers the entire weekend. I couldn't get enough of these. Although this is a vegetarian meal, I may try adding in diced chicken next time. Also, this recipe makes A LOT of filling. I could half it and still have enough for leftovers for my husband and me. Rating: 10/10
Ingredients:
- 1 cup cooked quinoa
- 1 Tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, finely minced
- 1 cup chicken broth
- 2 (10 oz) can diced tomatoes with green chilies, undrained
- 2 tsp chili powder
- 2 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp cayenne pepper
- 1/2 teaspoon pepper
- 1 1/2 cups frozen corn
- 2 (15 oz) cans black beans, drained and rinsed
- Juice of 1 lime
- 1/2 cup cilantro, chopped
- Tortillas*
- Topping Options: sour cream, chopped lettuce, shredded cheese, diced avocados, diced tomatoes, hot sauce
1) Heat olive oil in a large non-stick saucepan over medium high heat. Once hot, add onion and
saute until golden and tender, about 3 minutes. Add in garlic and saute 30 seconds longer. Stir
in broth, diced tomatoes, cooked quinoa and spices.
2) Bring mixture to a boil, then reduce heat, cover saucepan
with lid and simmer about 20 minutes, until mixture has thickened.
3) 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.
*Note: We've tried these with flour, wheat and corn tortillas. In the picture above, I heated a skillet and sprayed it with cooking oil. I placed the tortilla on the skillet, and flipped when it had golden spots. We like the golden, buttery look and taste with these tacos.
