Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Quinoa, Black Bean and Corn Tacos
These Quinoa and Black Bean Tacos have been a go-to recipe for my family for nearly 5 years now and we still can't get enough of them! No one ever even misses the meat!
Servings:
5
Prep
10
minutes
minutes
Cook
30
minutes
minutes
Ready in:
40
minutes
minutes
Ingredients
1
Tbsp
olive oil
1
medium yellow onion,
diced
3
cloves
garlic,
minced
1 1/2
cups
chicken broth or vegetable broth
1
(14.5) oz can diced tomatoes with green chilis
3/4
cup
dry quinoa,
rinsed and drained
1 1/2
tsp
chili powder
1
tsp
ground cumin
1/2
tsp
paprika
1/8
tsp
cayenne pepper,
then more to taste (optional)
Salt and freshly ground black pepper,
to taste
1 1/2
cups
frozen corn
1
(15 oz)
can black beans, drained and rinsed
juice of 1 lime
1/4
cup
chopped cilantro
Serve with:
Corn tortillas,
warmed
Chopped lettuce
Monterey jack or cheddar cheese
Diced avocados
Diced tomatoes
Instructions
Heat olive oil in a large non-stick saucepan over medium high heat. Add onion and saute 3 minutes. Add in garlic and saute 1 minute longer.
Stir in broth, diced tomatoes, quinoa, chili powder, cumin, paprika, cayenne and season with salt and pepper to taste.
Bring mixture to a boil, then reduce heat, cover saucepan with lid and simmer until quinoa is cooked through, about 15 minutes.
Stir in corn and black beans, simmer until warmed through, stirring occasionally, 5 minutes longer.
Mix in lime juice and cilantro. Serve warm over tortillas with desired toppings.
Recipe originally shared April 2013. Updated August, 2017.
Recipe Source: Cooking Classy
Notes
Nutrition info is for filling only.