Wednesday, May 29, 2013

Quinoa, Black Bean and Corn Tacos

Sorry for the absence. Apparently people actually do read this blog! Who would've thunk it!? We have been so busy. Which I know everyone is at this time of year however, our entire house is pretty much flipped upside down right now. We just finished installing tile in our master and nursery bathrooms. Carpet is being laid in the whole house in 3 weeks and in the meantime, I am going around the entire house repainting our crown moldings and baseboards! Seemed like a great idea at the time, not so much anymore. Oh and we also just finished up painting the rest of the upstairs doors black (sounds morbid but they look pretty sweet!) and also we are painting our bannister this weekend! We clearly are on a painting streak and can't stop! I want it to stop so badly though. I'm pooped.

So come dinnertime, we can't wait to sit out on the patio and relax. A few beers for him and chocolate milk for her! This just so happens to be one of our favorite taco recipes! It's super healthy, light, fresh and summery! My husband didn't even notice they were lacking meat! Bonus!

Quinoa, Black Bean and Corn Tacos

  • 1 1/2 cups cooked quinoa
  • 1 Tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, finely minced
  • 1 1/4 cups vegetable broth or chicken broth
  • 1 (14.5) oz can diced tomatoes with green chilis, undrained
  • 1 1/2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1/4 - 1/2 tsp cayenne pepper
  • 1/4 tsp ground coriander
  • Salt and freshly ground black pepper, to taste
  • 1 1/2 cups frozen corn
  • 2 (15 oz) cans black beans, drained and rinsed
  • juice of 1 lime
  • 1/2 cup cilantro, chopped
  • Serve with:
  • corn or wheat tortillas
  • chopped lettuce
  • Monterey Jack, cheddar or cottage cheese
  • diced avocados
  • diced tomatoes
  • hot sauce
  • Heat olive oil in a large non-stick saucepan over medium high heat. Once hot, add onion and saute until golden and tender, about 3 minutes. Add in garlic and saute 30 seconds longer. Stir in broth, diced tomatoes, cooked quinoa, chili powder, cumin, paprika, cayenne, coriander and season with salt and pepper to taste. Bring mixture to a boil, then reduce heat, cover saucepan with lid and simmer about 20 minutes, until mixture has thickened.
  • Stir in corn and black beans and simmer, uncovered 5 - 10 minutes, stirring occasionally. Mix in lime juice and cilantro. Serve warm over tortillas with desired toppings.
  • Recipe Source: recipe adapted slightly from a ward cookbook, recipe submitted by Kelli Price

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