I really love to eat. Probably my favorite thing to do actually. I also like putting awesome nourishment into my body so I don’t feel like a bag of lard after I eat, (don’t get me wrong, I am all over the fatty foods sometimes, too).
I follow a ton of great blogs about wellness and healthy eating. I recently tried a delicious recipe from one of them for Taco Tuesday. While I absolutely love Mexican food, sometimes it isn’t so great for the waist line! These Quinoa and Black Bean Tacos are the perfect healthy choice without thinking you are skimping out on Taco Tuesday! It is a wonderful vegetarian option as well.
I was slightly worried that without chicken Karran wouldn’t feel filled up, but the quinoa and black beans definitely did the trick! I was stuffed after two.
I altered the original recipe a bit. We cut it in half and still had leftovers for the next night. If you double the recipe below, you will definitely need a large sauté pan! I also removed the cilantro because I despise it but if you are into that kind of thing, feel free to add it back in.
Quinoa and Black Bean Tacos
Prep time: 20 minutes
Cook Time: 50 minutes
Makes about 4-6 Servings
3/4 cups cooked quinoa
1 tbsp olive oil
1/2 medium yellow onion, diced
2 cloves of garlic, finely minced
1/2 cup vegetable or chicken broth
1/2 can (14.5 oz) diced tomatoes with green chilies, undrained
3/4 tsp chili powder
1/2 tsp ground cumin
1/4 tsp paprika
1/4 tsp cayenne pepper
1/8 tsp ground coriander
Salt and ground black pepper, to taste
3/4 cup frozen corn
1 (15 oz) cans of black beans, drained and rinsed
Juice of 1 lime
Serve with (your choice!):
White or corn tortillas
Start cooking the quinoa as it usually takes around 20 minutes. Prep all the veggies.
Heat olive oil in a large non-stick saucepan over medium high heat. Once hot, add onion and sauté until golden and tender, about 3 minutes. Add in garlic and sauté about 30 seconds more. Stir in broth, diced tomatoes, cooked quinoa, and your spices. Bring mixture to a boil, then reduce the heat, cover saucepan and simmer about 20 minutes until mixture has thickened.
Stir in corn and black beans and simmer uncovered for 5-10 minutes, stirring occasionally. Mix in lime juice and cilantro. Serve warm over tortillas and whatever toppings you like!
Recipe originally posted on Cooking Classy