Quinoa, Black Bean and Corn Tacos

April 22, 2014

It's vegetarian taco Tuesday! This is a versatile taco, enchilada or burrito filling that is easy to whip up and so, so tasty. We had a lot leftover so I warmed up a bowl for lunch the next day and just ate it right out of the bowl without the tortillas! It's that good! The portion sizes I have listed below are for taco sized servings so if you choose to eat a bowl of it adjust the portion sizes accordingly! I served this with cheese, sour cream and salsa in crunchy taco shells wi

3/4 c. quinoa
1 T. extra virgin olive oil
1 yellow onion, diced
3 cloves garlic, minced
1 (10 oz.) can Rotel tomatoes
1 1/2 t. chili powder
1 t. cumin
1/2 t. paprika
1/4 t. cayenne pepper
1 t. salt
1/2 t. pepper
1 1/2 c. frozen corn (I used Trader Joe's fire roasted corn)
2 (15 oz.) cans black beans, drained and rinsed
2 T. freshly squeezed lime juice
1/2 c. cilantro, chopped

Cook the quinoa according to the package directions and set aside. Heat the oil in a large nonstick skillet over medium high heat. Add the onion and garlic and cook, stirring occasionally, for 10 minutes....
See the full directions on my site

Nutritions

Calories
235

Sodium
199mg
8% DV

Fat
2g
4% DV

Protein
12g
25% DV

Carbs
40g
13% DV

Fiber
8g
35% DV