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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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 5
Course: Main Course
Cuisine: American

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

    Cup of Yum
  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

Notes

  • Nutrition info is for filling only.