Quinoa, Black Bean and Corn Tacos

Servings: 5
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 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

  1. 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. 

  2. Stir in broth, diced tomatoes, quinoa, chili powder, cumin, paprika, cayenne and season with salt and pepper to taste.
  3. Bring mixture to a boil, then reduce heat, cover saucepan with lid and simmer until quinoa is cooked through, about 15 minutes.
  4. Stir in corn and black beans, simmer until warmed through, stirring occasionally, 5 minutes longer. 

  5. Mix in lime juice and cilantro. Serve warm over tortillas with desired toppings.
  6. Recipe originally shared April 2013. Updated August, 2017.

  7. Recipe Source: Cooking Classy

Recipe Notes

  • Nutrition info is for filling only.