Quinoa, Black Bean and Corn Tacos
User Reviews
5
-
Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
5
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Course
Main Course
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Cuisine
American
Quinoa, Black Bean and Corn Tacos
Description
Beginning with sautéed diced onion and garlic in olive oil, the filling for Quinoa, Black Bean, and Corn Tacos incorporates chicken or vegetable broth, diced tomatoes with green chilis, rinsed quinoa, and a blend of chili powder, cumin, paprika, and optional cayenne pepper. This mixture is brought to a boil then simmered until the quinoa is tender and the ingredients meld together. Corn kernels and black beans are stirred in near the end to add sweetness and creaminess. Lime juice and fresh cilantro are folded in to introduce acidity and herbal notes, brightening the filling. This combination produces a mildly spiced, hearty, and wholesome filling with a balance of grain, legume, and vegetable elements. It is spooned onto warmed corn tortillas and topped with fresh lettuce, cheese, avocado, and diced tomatoes to add contrasting textures and flavors.
Ingredients
- 1 Tbsp olive oil
- 1 yellow onion diced, medium
- 3 cloves garlic minced
- 1 1/2 cups chicken broth or vegetable broth
- 1 diced tomatoes with green chilis 14.5 oz can
- 3/4 cup quinoa rinsed and drained, dry
- 1 1/2 tsp chili powder
- 1 tsp cumin ground
- 1/2 tsp paprika
- 1/8 tsp cayenne pepper then more to taste (optional
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 1 1/2 cups corn frozen
- 1 (15 oz) black beans canned, drained and rinsed
- lime juice of 1
- 1/4 cup cilantro chopped
Serve with:
- corn tortilla warmed
- lettuce chopped
- Monterey jack cheese or cheddar cheese
- avocado diced
- 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 details provided apply only to the quinoa filling portion of the recipe.
User Reviews
Overall Rating
5
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