Quinoa, Black Bean and Corn Tacos

Original recipe can be found here.

• 1 1/2 cups cooked quinoa
• 1 Tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, finely minced
• 1 cup water
• 1 tsp Better Than Bouillon no chicken base or vegetable base
• 1 (14.5) oz can diced tomatoes with green chilis, undrained
• 1 1/2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/8 tsp cayenne pepper
• 1/4 tsp ground coriander
• Salt and freshly ground black pepper, to taste
• 1 1/2 cups frozen corn
• 2 (15 oz) cans black beans, drained and rinsed
• juice of 1 lime
• 1/2 cup cilantro, chopped

Serve with:

• corn or wheat tortillas
• chopped lettuce
• diced avocados
• diced tomatoes

 

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. Stir in water, bouillon, 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.

 

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: recipe adapted slightly from a ward cookbook, recipe submitted by Kelli Price