Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.