I like tacos. A lot. While I certainly have not nailed down any kind of authentic Mexican cuisine, these “West Coast” style tacos have definitely won my heart. The obsession started with these colourful beauties, then we leveled up to include deep fried avocado and crispy onions. And then, thanks to a recipe passed on from a friend, these super filling black bean, corn, and quinoa tacos entered the repertoire.
1 1/2 cups cooked quinoa
1 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, finely minced
1 cup vegetable stock
1 can diced tomatoes with green chilies, undrained
1 1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp ground coriander
Salt and freshly ground black pepper, to taste
1 1/2 cups frozen corn
2 cans black beans, drained and rinsed
Juice of one lime
1/2 cup fresh cilantro, chopped
Start by heating the olive oil in a large pan on medium heat. Once hot, add the onion and sauté until soft and golden. Add chopped garlic and sauté for another 30 seconds. Then add the vegetable broth, canned tomatoes, cooked quinoa, dried spices (chili powder, ground cumin, paprika, cayenne pepper, ground coriander), and salt and pepper, allowing them to cook down until thickened – about 20 minutes. Stir frequently and lower the heat if it begins to stick to the pan or burn.
Once the mixture is ready, stir in the lime juice and fresh cilantro then serve on warm corn tortillas with some vegan sour cream and more fresh cilantro. The picture shows real cheese because I made them a while ago, but they taste great without cheese too! Another addition that I definitely recommend is some finely diced cabbage or romaine lettuce, and a handful of pumpkin seeds. TACOS4EVA.