Quinoa, Black Bean & Corn Tacos
From champagnetime 10 years ago
- approx. 45 minutes to make
- Serves 6 to 8
Bright & spicy seasonings showcase case the quinoa, beans and corn. Adding lime and cilantro just takes it over the top! If you have leftovers, you might try what I'm going to do tomorrow - add the taco filling to an evening bowl of Roasted Red Pepper & Tomato soup. Read more I love adding unexpected flavors and textures to the smooth warming soup. Wine? I had a Harbinger Merlot and it was very good. See less
Ingredients
- 1 1/2 cups cooked quinoa shopping list
- 1 Tbs olive oil shopping list
- 1 medium yellow onion, diced shopping list
- 3 cloves garlic, finely minced shopping list
- 1 1/4 cups vegetable broth or chicken broth shopping list
- 1 (14.5) oz can diced tomatoes with green chilis, undrained shopping list
- 1 1/2 tsp chili powder shopping list
- 1 tsp ground cumin shopping list
- 1/2 tsp paprika shopping list
- 1/4 - 1/2 tsp cayenne pepper shopping list
- 1/4 tsp ground coriander shopping list
- salt and freshly ground black pepper, to taste shopping list
- 1 1/2 cups frozen corn shopping list
- 2 (15 oz) cans black beans, drained and rinsed shopping list
- juice of 1 lime shopping list
- 1/2 cup cilantro, chopped shopping list
- ----- shopping list
- Serve with: shopping list
- corn or wheat tortillas shopping list
- chopped lettuce shopping list
- Monterey Jack, cheddar or cottage cheese shopping list
- diced avocados shopping list
- diced tomatoes shopping list
- hot sauce shopping list
How to make it
- 1. Heat olive oil in a large non-stick saucepan over medium high heat. Once hot, add onion and saute until golden and tender, about 3 minutes. Add in garlic and saute 30 seconds longer.
- 3. Stir in broth, diced tomatoes, cooked quinoa, chili powder, cumin, paprika, cayenne, coriander and season with salt and pepper to taste. Bring mixture to a boil, then reduce heat, cover saucepan with lid and simmer about 20 minutes, until mixture has thickened.
- 5. Stir in corn and black beans and simmer, uncovered 5 - 10 minutes, stirring occasionally. Mix in lime juice and cilantro. Serve warm over tortillas with desired toppings.
- Recipe Source: Cooking Classy website, 4/12/13
- I cooked 1 cup of quinoa to 2 cups stock/water and used just 1 1/2 cups, so I have another almost 1 1/2 cups to play with in another dish…..stay tuned.
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