Spicy Quinoa Tacos

Name: Spicy Quinoa Tacos
Ingredients: 1 tablespoon olive oil; 1 onion small, diced, 1 cup; 1 celery diced, 1/2 cup; 1 clove garlic minced, 1 tsp.; 1 tablespoon ground cumin; 1 tablespoon chili powder; 1/2 teaspoon cayenne pepper; 15 ounces fire-roasted diced tomatoes; 15 ounces diced tomatoes with green chiles; 1 cup quinoa rinsed and drained; 2 carrots medium, diced, 1 cup; 1 cup low sodium vegetable broth; 15 ounces black beans rinsed and drained; 1 cup frozen corn kernels fresh or thawed; 12 corn tortillas 6-inch

15 ingredients

8 steps

Ingredients

1 tablespoon olive oil
1 onion small, diced, 1 cup
1 celery diced, 1/2 cup
1 clove garlic minced, 1 tsp.
1 tablespoon ground cumin
1 tablespoon chili powder
1/2 teaspoon cayenne pepper
15 ounces fire-roasted diced tomatoes
15 ounces diced tomatoes with green chiles
1 cup quinoa rinsed and drained
2 carrots medium, diced, 1 cup
1 cup low sodium vegetable broth
15 ounces black beans rinsed and drained
1 cup frozen corn kernels fresh or thawed
12 corn tortillas 6-inch

Directions

1

Heat oil in medium saucepan over medium heat.
2

Add onion and celery, and cook 5 minutes, or until soft.
3

Add garlic, cumin, chili powder, and cayenne, and saute 1 minute.
4

Stir in tomatoes with liquid. Cook 2 minutes, then stir in quinoa, carrots, and broth.
5

Cover, and bring to a boil.
6

Reduce heat to medium-low, and simmer 20 to 25 minutes, or until quinoa is tender and liquid is absorbed.
7

Season with salt and pepper, if desired. Mix in black beans and corn.
8

Serve in tortillas.