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
Prep10minutes
Cook30minutes
Ready in: 40minutes
Ingredients
1Tbspolive oil
1medium yellow onion,diced
3clovesgarlic,minced
1 1/2cupschicken broth or vegetable broth
1(14.5) oz can diced tomatoes with green chilis
3/4cupdry quinoa, rinsed and drained
1 1/2tspchili powder
1tspground cumin
1/2tsppaprika
1/8tspcayenne pepper, then more to taste (optional)
Salt and freshly ground black pepper,to taste
1 1/2cupsfrozen corn
1(15 oz) can black beans, drained and rinsed
juice of 1 lime
1/4cupchopped 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.