My friend had tried this recipe and gave it an 8/10 rating so I thought I would try it. It definitely was good. Half way through dinner Elliott said, "We need to make this again. This needs to be one of our regular meals." All my kids loved it. Both boys asked for seconds. Even my 8 month old was shoving it in her mouth by the fist full. I made minor changes to the original recipe. I changed this recipe from the original to make it a one pot meal.
Quinoa, black beans and corn tacos
1 Tbsp. Olive oil
1 small onion, diced
3 cloves garlic, minced
1 cup quinoa
1 1/2 cups chicken broth (or vegetable broth or water)
2 (10 oz) cans diced tomatoes with green chilis, undrained (Rotel)
1 1/2 tsp. chili powder
1 tsp. cumin
1/2 tsp. paprika
1/4 tsp. cayenne pepper
1/4 tsp. ground coriander
Salt and pepper to taste
1 1/2 cups frozen corn
2 (15 oz) cans black beans, drained and rinsed
1-1 1/2 Tbsp. Lime juice
1/2 cup cilantro, chopped
Serve with:
Tortillas (we used corn)
Cheese
Sour cream
Avocados, diced
Shredded lettuce
Tomatoes, diced
In a small frying pan, sauté onions in Olive oil until golden and tender. Add garlic and sauté until fragrant, about 30 seconds. Add quinoa, chicken broth, diced tomatoes, chili powder, cumin, paprika, cayenne pepper, coriander, salt and pepper. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until quinoa is cooked and mixture is thickened.
Stir in corn and black beans and simmer uncovered for 5 minutes, stirring occasionally. Stir in lime juice and cilantro and serve on warm tortillas with desired toppings.
Recipe adapted from Cooking Classy.
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