Tuesday, May 27, 2014

Day 143 - Black Bean, Corn and Quinoa Tacos


This was very tasty and I even found corn tortillas in Orange at Harris Markets.  
Ingredients
  • 12 small corn tortillas, toasted
  • 4 cups black bean, corn and quinoa picadillo (see below)
  • 2 large avocados, diced
  • 1/4 cup cilantro

Black Bean, Corn and Quinoa Picadillo

Black bean and corn picadillo that is just packed with flavour!
Ingredients
  • 1 cup quinoa
  • 1 3/4 cup water or broth
  • 1 tablespoon oil
  • 1 onion, diced
  • 1 green or red bell pepper
  • 1 jalapeno, finely diced
  • 4 cloves garlic, chopped
  • 1 teaspoon cumin, toasted and ground
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can diced tomatoes or 2 cups fresh
  • 1 teaspoon oregano
  • 1/3 cup pimento stuffed olives, cut into 3 slices
  • 1 cup corn (~2 ears)
  • salt, pepper and cayenne to taste
  • 1 tablespoon cider vinegar
  • 1/4 cup cilantro
Directions
  1. Bring the quinoa and water to a boil, reduce the heat and simmer covered until the water is absorbed and the quinoa it tender, about 15 minutes.
  2. Meanwhile, heat the oil in a pan over medium-high heat, add the onions and bell pepper and cook until tender, about 7-10 minutes.
  3. Add the jalapeno, garlic and cumin and cook until fragrant, about 1 minutes.
  4. Add the beans, tomatoes, oregano,  and olives,  bring to a boil, reduce the heat and simmer for 15 minutes.
  5. Add the corn and cook for another 5 minutes
  6. Season with salt, pepper and cayenne to taste, mix in the vinegar and cilantro and remove from heat.
  7. Serve the picadillo on the quinoa or mix it all up.

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