How To Make Quinoa, Black Bean and Corn Tacos
This recipe for corn tacos is a vegetarian meal that is made super filling with the addition of black beans and quinoa. You won’t even miss the meat!
Serves:
Ingredients
- 1tbspolive oil
- 1medium yellow onion,diced
- 3cloves garlic,minced
- 1½cupschicken broth,or vegetable broth
- 14½ozdiced tomatoes with green chilis,1 can
- ¾cupdry quinoa,rinsed and drained
- 1½tspchili powder
- 1tspcumin,ground
- ½tsppaprika
- ⅛tspcayenne pepper,more to taste, optional
- Salt and freshly ground black pepper,to taste
- 1½cupsfrozen corn
- 15ozblack beans,1 can, drained and rinsed
- 1lime,juiced
- ¼cupcilantro,chopped
- corn tortillas,warmed
Instructions
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Heat olive oil in a large non-stick saucepan over medium high heat. Add onion and saute 3 minutes. Add in garlic and saute 1 minute longer.
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Stir in broth, diced tomatoes, quinoa, chili powder, cumin, paprika, cayenne and season with salt and pepper to taste.
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Bring mixture to a boil, then reduce heat. Cover saucepan with lid and simmer for about 15 minutes or until quinoa is cooked through.
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Stir in corn and black beans, simmer for 5 minutes more until warmed through, stirring occasionally.
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Mix in lime juice and cilantro. Serve warm over tortillas with desired toppings.
Recipe Notes
Top with chopped lettuce, Monterey jack or cheddar cheese, diced avocados and diced tomatoes.
Nutrition
- Calories: 505.66kcal
- Fat: 7.19g
- Saturated Fat: 1.23g
- Monounsaturated Fat: 3.14g
- Polyunsaturated Fat: 2.15g
- Carbohydrates: 88.74g
- Fiber: 18.88g
- Sugar: 7.34g
- Protein: 26.46g
- Cholesterol: 2.16mg
- Sodium: 811.15mg
- Calcium: 172.98mg
- Potassium: 1825.01mg
- Iron: 6.99mg
- Vitamin A: 43.63µg
- Vitamin C: 19.49mg
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