Quinoa, corn and black bean tacos

Ingredients

• 1 1/2 cups cooked quinoa 
  
  
• 1 Tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, finely minced 
  
  
• 1 cup vegetable broth or chicken broth
• 1 (14.5) oz can diced tomatoes with green chilis, undrained
• 1 1/2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/4 - 1/2 tsp cayenne pepper
• 1/4 tsp ground coriander
• Salt and freshly ground black pepper, to taste
• 1 1/2 cups frozen corn
• 2 (15 oz) cans black beans, drained and rinsed
• juice of 1 lime
• 1/2 cup cilantro, chopped
Serve with:
• corn or wheat tortillas
• chopped lettuce
• Monterey Jack, cheddar or cottage cheese
• diced avocados
• diced tomatoes
• 
  

Directions

• Heat olive oil in a large non-stick saucepan over medium high heat. Once hot, add onion and saute until golden and tender, about 3 minutes. Add in garlic and saute 30 seconds longer. Stir in broth, diced tomatoes, cooked quinoa, chili powder, cumin, paprika, cayenne, coriander 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 with desired toppings.
• Recipe Source: recipe adapted slightly from a ward cookbook, recipe submitted by Kelli Price

*half recipe next time