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.