Quinoa, Black Bean & Corn Tacos
Recipe type: Dinner
Quinoa Tacos are healthy, easy and full of flavor. This meatless meal is a great dinner for a busy weeknight!
  • ½ cup quinoa
  • 1 cup vegetable or chicken broth
  • 1 Tablespoon olive oil
  • 1 small yellow onion or 1 cup chopped onion
  • 3 cloves garlic, minced
  • 1 (10 ounce) can diced tomatoes with green chiles
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon ground coriander
  • salt and pepper, to taste
  • 1 cup frozen corn
  • 1 (15 ounce) can black beans, drained & rinsed
  • juice of 1 lime
  • ½ cup cilantro chopped
  • 8-10 corn/wheat blend tortillas
  • shredded lettuce
  • shredded cheese
  • diced avocados
  • salsa/hot sauce
  1. Cook the quinoa according to package directions using 1 cup chicken broth (or 1 tsp. chicken base + 1 cup water). Set aside.
  2. Heat the olive oil in a large non stick pan over medium-high heat. When it's hot, add the onions and sauté until tender. Add the garlic and sauté for 30 seconds more. Stir in the diced tomatoes, cooked quinoa, chili powder, cumin, smoked paprika, coriander and salt and pepper.
  3. Stir in the corn & black beans. Cook until heated through.
  4. Mix in the lime juice and chopped cilantro just before serving.
  5. Heat the tortillas, spoon mixture down the center & serve with desired toppings & additional chopped cilantro.
I used a corn/wheat blend corn tortilla and it was really yummy! You can use corn or regular tortillas, just whatever you prefer. If you can't find smoked paprika, you can use regular. The smoked adds a unique flavor! Also, I only added 1 can of black beans but if you are feeding a large family, you could add more corn/black beans to make it go further. I used original diced tomatoes w/green chiles and it was pretty spicy. If you don't want them too spicy, use mild diced tomatoes. Leftovers are great with tortilla chips and eaten like a dip.
Recipe by Baked in AZ at http://bakedinaz.com/quinoa-black-bean-corn-tacos/