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If you haven’t realized this already, I love quinoa. When I make quinoa, I will make enough for at least 3 meals. That way, when I am making a meal like Quinoa Black Bean and Corn Tacos, I already have the quinoa ready to go. Quinoa is a food that has very little flavor which I love. I can add quinoa to any type of food and it will take on the flavors of the ingredients I am using. If you are looking to add protein (whether you are a vegetarian or not) and fiber to your meals, quinoa is the perfect ingredient to use. Quinoa is a seed. Many people think that quinoa is a grain, but it is a seed that is gluten and wheat free. So if you have gluten allergies, this is an amazing food to add to your cooking repertoire. I started routinely cooking with quinoa this past January when I started eating gluten free. In fact, I have posted lots of Quinoa recipes here on Addicted to Saving. To see more Quinoa recipes I’ve posted, go HERE to my Pinterest Page devoted entirely to Quinoa!
This Quinoa Black Bean and Corn Tacos recipe is easy to make, super flavorful and is packed with fun flavors like lime, chili powder, cilantro, corn and more. This is a gluten free recipe. Just make sure you use corn soft tacos (I have flour tacos pictured and they are packed with gluten).
Like any tacos, add whatever toppings make you happy. I’m partial to avocado, cheese, cilantro and fresh tomatoes. Yum.
Quinoa, Black Bean and Corn Tacos Recipe
Ingredients
1 1/2 cups cooked quinoa
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
Directions
1. Cook your quinoa
2. Heat some EVOO in a pan and sauté onion about 3-5 minutes, then add in garlic and sauté about 30 sec – 1 min longer. Keep an eye on the garlic so as not to burn it (it burns easily!).
3. Stir in broth, tomatoes, quinoa and spices (from chili powder through pepper).
4. Bring to a boil, then reduce heat, cover and simmer for about 20 minutes until thickened.
5. Stir in corn and black beans; cook uncovered for an additional 5-10 minutes.
6. Remove from heat and add lime juice and cilantro.
7. Serve with tacos and your desired toppings (avocado, cheese, lettuce, cabbage) and enjoy!
Go HERE to see all Recipes posted on Addicted to Saving
This recipe was adapted from Cooking Classy
Thanks for coming to Addicted to Saving! Here’s a little bit about me so you can know who’s behind all these posts!
My name is Liza and I began my money-saving journey in the Spring of 2009 as a way to stretch a limited household income. I had lost my job and my hubby was self-employed. I launched Addicted to Saving in November of 2009 and it has grown by leaps and bounds. Since then, my hubby and I have struggled with the ups and downs of two failed adoptions and are now LOVING being parents to our little man Asher who we brought home from Ethiopia in August of 2013. I feel incredibly blessed to be able to help you save money. My goal is that you will have FUN and become empowered to save more and more money each week..
What Is Evoo?
Hi Karen! I stole the abbreviation EVOO from Rachael Ray 🙂 EVOO is Extra Virgin Olive Oil 🙂
Thanks! I had seen it before in a recipe, so I was really starting to wonder when I saw it again.