Okay y'all. These tacos are so amazing and really easy to make. They are ideal for Meatless Monday but then perfect for leftovers on Taco Tuesday!
INGREDIENTS
1 1/2 cups of cooked quinoa
1 tbsp olive oil
1 diced medium yellow onion
3 minced cloves of garlic
1 cup of either vegetable or chicken broth
1 can of diced tomatoes with green chilis (14.5 ounces)
1 1/2 tsp of chili powder
1 tsp ground cumin
1/2 tsp paprika
1/4 tsp ground coriander
2 cans of black beans (15 ounce can)
1 can of corn
1/2 cup chopped cilantro
1 lime squeezed
Cook quinoa first based on packaging directions. Set aside.
Put olive oil in a pan with the onions. Saute onions for about three minutes until soft and then add in the garlic. Mix in the cooked quinoa, tomatoes, broth, coriander, chili powder, cumin, and paprika. Let it come to a boil and then reduce heat and cover the pan. Let it simmer for twenty minutes until the quiona mixture has thickened up. Mix in corn, black beans, and simmer without the lid for five minutes giving it a little stir here and there. Then mix in the lime juice and cilantro.
Serve with whatever toppings you'd like and some delicious tortillas!
Recipe slightly adapted from Cooking Classy Blog
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