Quinoa and Black Bean Tacos with Roasted Corn

Quinoa and Black Bean Tacos with Roasted Corn is a hearty and healthy meal that's perfect for a quick weeknight dinner. The quinoa is cooked in a simple broth, then combined with black beans, corn, and a flavorful roasted red pepper and onion mixture. Serve the mixture in warm tortillas with your favorite toppings, such as salsa, guacamole, and sour cream.

I first came up with this recipe when I was looking for a way to use up some leftover quinoa. I had some black beans and corn in the pantry, and I thought they would be a good addition to the quinoa. I also had a red bell pepper and some onion that needed to be used up, so I added those to the mix. The result was a delicious and satisfying meal that was perfect for a quick weeknight dinner. I've been making this recipe ever since, and it's become a favorite of mine and my family.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 red bell pepper, chopped
• 1/2 onion, chopped
• 1 teaspoon chili powder
• 1/2 teaspoon cumin

Instructions

1. Rinse the quinoa under cold water.
2. Add the quinoa and water to a medium saucepan.
3. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
4. Remove from heat and let stand for 5 minutes, or until all of the water has been absorbed.
5. Fluff the quinoa with a fork.
6. In a large skillet, heat the olive oil over medium heat.
7. Add the bell pepper, onion, chili powder, and cumin and cook for 5 minutes, or until softened.
8. Add the black beans, corn, and quinoa to the skillet and cook for 5 minutes, or until heated through.

Why It Works

• The quinoa cooks in a simple broth, which gives it a flavorful base.
• The black beans and corn add protein and fiber to the dish.
• The roasted red pepper and onion add sweetness and depth of flavor.
• The mixture is served in warm tortillas, which makes it a satisfying and portable meal.