When people think “vegetarian” they usually think bland food consisting of tofu, sprouts, more sprouts, and maybe some couscous or quinoa. Well “vegetarian” doesn’t have to be bland — it can be JUST as flavorful as the dishes your regularly enjoy while packing a healthier punch!

Switch out your usual cheese topping for salsa or avocado (or even guacamole!) to make it even better. The quinoa provides the protein to help you recover from your group fitness class, and the black beans provide fiber to keep your body on point.

Make these tacos for your next Meatless Monday (or Wednesday, whatever) meal. And how do I know that these tacos will be a crowd pleaser? These vegetarian tacos will get applause from your kids and your meat-loving husband. Yes, they really are that good.

Quinoa, Black Bean and Corn Tacos

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: 6 – 8 servings

Ingredients

    • 1 1/2 cups cooked quinoa
    • 1 Tbsp olive oil
    • 1 medium yellow onion, diced
    • 3 cloves garlic, finely minced
    • 1 cup vegetable broth or chicken broth
    • 1 (14.5) oz can diced tomatoes with green chilis, undrained
    • 1 1/2 tsp chili powder
    • 1 tsp ground cumin
    • 1/2 tsp paprika
    • 1/4 – 1/2 tsp cayenne pepper
    • 1/4 tsp ground coriander
    • Salt and freshly ground black pepper, to taste
    • 1 1/2 cups frozen corn
    • 2 (15 oz) cans black beans, drained and rinsed
    • juice of 1 lime
    • 1/2 cup cilantro, chopped

Serve with:

  • corn or wheat tortillas
  • chopped lettuce
  • Monterey Jack, cheddar or cottage cheese
  • diced avocados
  • diced tomatoes
  • hot sauce

Directions

  • Heat olive oil in a large non-stick saucepan over medium high heat. Once hot, add onion and saute until golden and tender, about 3 minutes. Add in garlic and saute 30 seconds longer. Stir in broth, diced tomatoes, cooked quinoa, chili powder, cumin, paprika, cayenne, coriander and season with salt and pepper to taste. Bring mixture to a boil, then reduce heat, cover saucepan with lid and simmer about 20 minutes, until mixture has thickened.
  • Stir in corn and black beans and simmer, uncovered 5 – 10 minutes, stirring occasionally. Mix in lime juice and cilantro. Serve warm over tortillas with desired toppings