Recipe: Quinoa Black Bean Tacos


  • 1/2 cup uncooked quinoa
  • 1 (10 ounce) can diced tomatoes and green chiles 
  • 1/2 cup vegetable broth
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 cup canned black beans, drained and rinsed
  • 1 cup corn kernels
  • juice of 1 lime
  • 8 corn tortillas
  • 1 avocado, diced
  • 1/4 cup sour cream


  1. Heat quinoa with 1 cup of water in a large saucepan over medium high heat, bring to a boil; reduce heat, cover with lid, and simmer until water is absorbed, about 15 minutes. 
  2. Stir in diced tomatoes, vegetable broth, cumin, garlic 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.
  3. Stir in beans and corn until heated through, about 2 minutes.
  4. To serve, spoon mixture into the center of each tortilla, top with avocado and sour cream, and enjoy!