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
- 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.
- 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.
- Add the jalapeno, garlic and cumin and cook until fragrant, about 1 minutes.
- Add the beans, tomatoes, oregano, and olives, bring to a boil, reduce the heat and simmer for 15 minutes.
- Add the corn and cook for another 5 minutes
- Season with salt, pepper and cayenne to taste, mix in the vinegar and cilantro and remove from heat.
- Serve the picadillo on the quinoa or mix it all up.
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