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!
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.
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
Pepper Jack Cheese
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.
Source: Cooking Classy
If you missed them, make sure to check out the rest of my College Football Bites:
Week One: Buckeye Brownies
Week Two: Bean & Beef Taquitos
Week Three: Thick & Chunky Salsa
Week Four: Skyline Cheese Coney
Week Five: Juicy Pub-Style Burgers
One Year Ago: Pumpkin Cinnamon Streusel Muffins
Two Years Ago: Pumpkin Muffins
Three Years Ago: Baked Ziti