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
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.