Quinoa Black Bean Tacos
Quick, easy, healthy and full of flavor – even meat eaters will love this!
I made these quinoa tacos in an attempt to stuff as many tacos in my face without feeling guilty about it. After all, bikini season will be here before you know it. And being an LA native, you should know that I have built quite an endurance for taco-eating.
Now I’m used to those carne asada street tacos so making the switch to these healthy, vegetarian tacos left me a bit skeptical. But boy was I wrong.
These tacos are loaded with so much flavor and such fun goodies, from the abundance of beans and sweet corn kernels. And being the carnivore that I am, I did not miss the meat at all. These also kept me so full – without the heavy bloating – even though I ate way more than I should have. Now who said healthy food doesn’t have to taste good?!
Quick, easy, healthy and full of flavor - even meat eaters will love this!
- 1/2 cup uncooked quinoa
- 1 (10-ounce) can diced tomatoes and green chiles, undrained
- 1/2 cup vegetable broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 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
- 1/4 cup sour cream
- 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.
- 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.
- Stir in beans and corn until heated through, about 2 minutes. Stir in lime juice and cilantro.
- To serve, spoon quinoa mixture into the center of each tortilla. Top with avocado and sour cream, if desired.
Adapted from Cooking Classy