Ingredients
1/2 cup uncooked Quinta Quinoa (rinsed)
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
Salt and 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
1/4 cup sour cream
Instructions
Cook quinoa according to package directions. Once cooked, 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.
Recipe adapted from Damn Delicious.
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