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!
medium yellow onion,
chicken broth or vegetable broth
(14.5) oz can diced tomatoes with green chilis
rinsed and drained
then more to taste (optional)
Salt and freshly ground black pepper,
can black beans, drained and rinsed
juice of 1 lime
Monterey jack or cheddar cheese
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
Nutrition info is for filling only.
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