Quinoa Southwest Tacos

Between food allergies, nutritional motivation, and dietary restrictions, finding a suitable meal to please everyone can be a challenge. My roommate and best friend, Claire is about as easy to please as they come and very accommodating to my zany gluten-free, healthified lifestyle and diet. Throw in my vegan, oil-free, and gluten-free sister and brother-in-law and the real challenges begin. I live for moments like this! I love to be challenged and rise victorious with a fresh new recipe to try. When I came across this one, I had to give it a try, and I'm so glad I did. It has become a go to recipe for us and even pleases picky eaters!

Quinoa Southwest Tacos

Prep Time: 10 minutes
Cook Time: 35 Minutes
Total Time: 45 Minutes

Serves 4

Ingredients:

• 1/2 cup uncooked quinoa, rinsed
• 1 cup water
• 1 (10-ounce) can diced tomatoes and green chiles, undrained
• 1/2 cup vegetable broth*
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 2 garlic cloves, minced
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 cup canned black beans, drained and rinsed
• 1 cup frozen corn kernels
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves
• 8 corn tortilla (I prefer Banderitos) 
• 1 avocado, halved, seeded, peeled and diced
• 1/4 cup sour cream (omit for lactose-free diet)

Instructions:

1. Heat quinoa and 1 cup water in a large saucepan over medium high heat. Bring to a boil; reduce heat and simmer until water is absorbed, about 15-20 minutes
2. Stir in diced tomatoes, vegetable broth, chili powder, cumin, minced garlic, paprika and cayenne pepper. Bring to a boil; reduce heat, and simmer until thickened, about 10 minutes.
3. Stir in beans and corn until heated through, about 2 minutes. Stir in lime juice and top with cilantro. 
4. Heat either a non-stick or iron skillet on medium high. Toast the tortillas on each side until they develop small black spots, about 30 seconds each side. Remove the tortillas and wrap in a clean dish towel to keep warm and moist.
5. Spoon quinoa mixture into the center of each tortilla. Top with avocado and sour cream, if desired.

Adapted from Damn Delicious