Quinoa, Black Bean and Corn Tacos

We eat tacos fairly often, so as soon as I saw these quinoa, corn and black bean tacos from Cooking Classy I knew I had to make them. I am loving quinoa these days and I really loved the idea of using this mix in place of the standard beef taco filling we make.  Randal of course did not eat these, but that's okay because there are plenty of leftovers to freeze for next time.

 

1 1/2 cups quinoa, cooked

1 tbsp olive oil

1onion, diced

3 cloves garlic, chopped

1 can mild rotel

1 8oz can tomato sauce

1 tsp chili powder

1 tsp cumin

1/2 tsp paprika

1/4 tsp cayenne pepper

1/4 tsp coriander

1 cup corn

1 can black beans, drained and rinsed

juice of 1 lime 

Heat the olive oil in a large pan over medium heat.  Add in the onion and cook for about 5 minutes.  Add in the garlic and cook for another minute before adding the rotel, tomato sauce, cooked quinoa, black beans, corn, chili powder, cumin, paprika, cayenne and coriander.  Heat through for about 10 minutes, add in the lime juice.  Serve with taco shells, lettuce, diced tomatoes, avocado, grated cheese, sour cream or whatever your favourite taco toppings are.