Quinoa Black Bean Tacos
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
35 minutes
Rating
4.56 out of 5 stars
(9)
Ingredients
4 servings
- ½ cup uncooked quinoa
- 1 10-ounce can diced tomatoes and green chiles, undrained
- ½ cup vegetable broth
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- ¼ teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper, to taste
- 1 cup canned black beans, drained and rinsed
- 1 cup frozen corn kernels
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro leaves
- 8 corn tortillas
- 1 avocado, halved, seeded, peeled and diced
- ¼ cup sour cream
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Preparation
Step 1
Heat quinoa and 1 cup water in a large saucepan over medium high heat. Bring to a boil; reduce heat and simmer until water is absorbed, about 15-20 minutes; uncover and fluff with a fork.
Step 2
Stir in diced tomatoes, vegetable broth, chili powder, cumin, garlic and onion powder, paprika and cayenne pepper; season with salt and pepper, to taste. Bring to a boil; reduce heat, cover and simmer until thickened, about 10 minutes.
Step 3
Stir in beans and corn until heated through, about 2 minutes. Stir in lime juice and cilantro.
Step 4
To serve, spoon quinoa mixture into the center of each tortilla. Top with avocado and sour cream, if desired.
Step 5
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