Ingredients:
1/2 cup uncooked quinoa
1 (10-ounce) can diced tomatoes and green chiles, undrained
1/2 cup vegetable broth
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper, to taste
1 cup canned black beans, drained and rinsed
1 cup frozen corn kernels
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves
8 corn tortillas
1 avocado, halved, seeded, peeled and diced (optional)
1/4 cup sour cream (optional)
Directions:
Heat quinoa and 1 cup water in a large saucepan over medium high heat. Bring to a boil; reduce heat and simmer until water is absorbed, about 15-20 minutes; uncover and fluff with a fork. Stir in diced tomatoes, vegetable broth, chili powder, cumin, garlic and onion powder, paprika and cayenne pepper; season with salt and pepper, to taste. Bring to a boil; reduce heat, cover and simmer until thickened, about 10 minutes. Stir in beans and corn until heated through, about 2 minutes. Stir in lime juice and cilantro. To serve, spoon quinoa mixture into the center of each tortilla. Top with avocado and sour cream, if desired.
Makes 4 servings
