Quinoa, Black Bean and Corn Tacos

Quinoa, Black Bean and Corn Tacos {Sweet Pea's Kitchen}

We continue onto Week 6 of College Football, which means another delicious Football bite! This recipe is for all of those football fans that are making an effort to eat a little bit healthier this fall. Quinoa, Black Bean and Corn Tacos. A protein-rich vegetarian meal even meat lovers will love! 😀

Quinoa, Black Bean and Corn Tacos {Sweet Pea's Kitchen}
I can’t tell you how incredibly delicious these little tacos are. They’re packed with black beans, corn, and a melody of spices. They’re so good you won’t even miss the meat! Serve with soft taco tortillas, hard taco shells or even as lettuce wraps.

Quinoa, Black Bean and Corn Tacos {Sweet Pea's Kitchen}

Quinoa, Black Bean and Corn Tacos

Yield: 6 - 8 servings


1 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 1/2 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 - 1/2 teaspoon cayenne pepper
1/4 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup vegetable broth (may substitute chicken broth)
1 (14.5) oz can diced tomatoes with green chilis, undrained
1 1/2 cups cooked quinoa
1 1/2 cups frozen corn
2 (15 oz) cans black beans, drained and rinsed
juice of 1 lime
1/2 cup cilantro, chopped

Flour tortillas
Pepper Jack Cheese
Shredded lettuce
Diced Avocado
Sour Cream


Heat oil in a large saucepan over medium heat. Add onion and cook 5 minutes, or until soft. Add garlic, chili powder, cumin, paprika, cayenne, coriander salt, pepper and sauté 1 minute. Stir in broth, undrained diced tomatoes, and cooked quinoa. 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. Remove from heat and stir in lime juice and cilantro. Season to taste with salt, pepper. Serve warm over tortillas with desired toppings.

If you missed them, make sure to check out the rest of my College Football Bites: :)

Week One: Buckeye BrowniesBuckeye Brownies {Sweet Pea's Kitchen}


Week Two: Bean & Beef TaquitosBean and Beef Taquitos with Avocado Sauce {Sweet Pea's Kitchen}


Week Three: Thick & Chunky SalsaThick and Chunky Salsa {Sweet Pea's Kitchen}


Week Four: Skyline Cheese ConeyvSkyline Cheese Coney {Cincinnati Chili} {Sweet Pea's KItchen}

Week Five: Juicy Pub-Style Burgers  Juicy Pub-Style Burgers {Sweet Pea's KItchen}


 One Year Ago: Pumpkin Cinnamon Streusel Muffins

Pumpkin Cinnamon Streusel Muffins {Sweet Pea's Kitchen}

Two Years Ago: Pumpkin Muffins

pumpkin muffins

Three Years Ago: Baked Ziti

Baked Ziti


6 Responses to “Quinoa, Black Bean and Corn Tacos”

  1. #
    Annie McPhee — October 7, 2013 @ 10:34 pm

    These look great. The filling is similar to the filling for your black bean and corn taquitos which I make frequently. A bit different with the quinoa and a few other differences, but I would definitely give this vegetarian filling a try. Thank you for sharing another delicious looking vegetarian recipe.

  2. #
    danielle — October 8, 2013 @ 8:30 am

    This was super easy to make and really deelishy. I am trying to go vegan two days a week and this recipe was easily modified to fit the bill.

    Thank you for making things delicious and easy. Virtual high five.

  3. #
    Liz — October 8, 2013 @ 11:40 am

    All nice recipes. Thank you.

  4. #
    Caroline — October 9, 2013 @ 1:50 am

    Grocery list made – quinoa tacos for dinner tonight!

  5. #
    Laura Dembowski — October 12, 2013 @ 9:15 pm

    Love that these don’t have meat but are definitely still full of flavor and texture. So great to come up with new uses for quinoa.

  6. #
    nangsila frlorence — May 27, 2014 @ 6:31 am

    I like it, will try to do it over the weekend and believe my people @ home will enjoy it. Thanks

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