Adapted from cookingclassy.com.
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Ingredients
Ingredients
- 1.5 cup quinoa - measure when cooked
- 1 tbsp olive oil
- 1 yellow onion - diced
- 3 cloves garlic - minced
- 1 cup vegetable broth
- 1 (14.5 oz) can diced tomatoes and green chilies - undrained
- 1 1/2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne
- salt + pepper
- 1 cup frozen corn
- 2 (15 oz) cans black beans - drained and rinsed
- juice of 1 lime
- fresh cilantro (optional)
Ingredients
Ingredients
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Instructions
- Heat olive oil in a large non-stick saucepan over medium-high heat. Once hot, add onion and sauté until golden and tender. Add in garlic and sauté 30 seconds longer. Stir in broth, diced tomatoes and green chilies, cooked quinoa, chili powder, cumin, paprika, cayenne, and season with salt and pepper to taste. Bring mixture to a boil, then reduce heat, cover saucepan with lid, and simmer about 20 minutes, until mixture has thickened.
- Stir in corn and black beans and simmer, uncovered 5-10 minutes, stirring occasionally. Mix in lime juice and cilantro. Serve warm over tortillas or lettuce cups with desired toppings.
So good! And this is a recipe the whole family will enjoy. My kids gobbled it up! I did use a little less cayenne for their little mouths! I love recipes like this that can be easily modified to make the whole family happy. My kids and hubby had theirs on flour tortillas with cheese and sour cream, I had mine on corn tortillas with no cheese and a little bit of Greek Yogurt, with extra lime and cilantro. So yummy!