Taco Tuesday!!

I found (and shared) this recipe on my Facebook page and though I would try it tonight for Taco Tuesday. We are huge fans of Mexican food at my house and often do our own taco nights (ground beef for the guys, tofurkey for me) so I was nervous about making veggie tacos for the family. 

No need to worry though because they were awesome! 

Ingredients:

1/2 cup uncooked quinoa

1 (10-ounce) can diced tomatoes and green chiles, undrained

1/2 cup vegetable broth

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon paprika

1/4 teaspoon cayenne pepper

Kosher salt and freshly ground black pepper, to taste

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 tortillas

1 avocado, halved, seeded, peeled and diced

Directions:

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; uncover and fluff with a fork.

2) Stir in diced tomatoes, vegetable broth, chili powder, cumin, garlic and onion powder, paprika and cayenne pepper; season with salt and pepper, to taste. Bring to a boil; reduce heat, cover and simmer until thickened, about 10 minutes.

3) Stir in beans and corn until heated through, about 2 minutes. Stir in lime juice and cilantro.

4) To serve, spoon quinoa mixture into the center of each tortilla. Top with avocado and sour cream, if desired.

We skipped the sour cream (I would have used plain greek yogurt anyway) and the guys topped theirs with some salsa.