Quinoa, Black Bean and Corn Tacos

Ingredients

• 1 Tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 1/2 cups chicken broth or vegetable broth
• 1 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 can black beans, drained and rinsed
• Juice of 1 lime
• 1/4 cup chopped cilantro
• Corn tortillas, warmed
• Chopped lettuce
• Monterey jack or cheddar cheese
• Diced avocados
• Diced tomatoes

Directions

Warm the olive oil in a large non-stick saucepan set over medium high heat. Add the onion and cook, stirring now and then, for 3 minutes, then add the garlic and cook for 1 minute more. Pour in the broth and diced tomatoes, then add the quinoa, chili powder, cumin, paprika, cayenne, salt, and pepper. Once the pan comes to a boil, lower the heat, put the lid on, and let it simmer until the quinoa is tender, about 15 minutes. Add the corn and black beans, and continue simmering, stirring occasionally, until everything is hot, 5 minutes more. Fold in the lime juice and cilantro. Spoon the warm filling onto tortillas and add whatever toppings you like. Originally shared April 2013. Updated August, 2017.