Ingredients:

  • 1 ½ cups Water or Vegetable Broth
  • ¾ cup White or Tri-Colour Quinoa (rinsed)
  • 1 Tbsp Olive Oil
  • ½ medium Yellow Onion, small dice
  • ½ medium Red Bell Pepper, small dice
  • 2 cloves Garlic, minced
  • 1 (15 oz) can Black Beans, rinsed and drained
  • 1 cup Frozen or Canned Corn (drained)
  • 1 tsp Cumin, ground
  • ¾ tsp Smoked Paprika
  • ½ tsp Dried Oregano
  • ½ tsp Chilli Powder (mild)
  • ½ tsp Salt
  • ¼ tsp Freshly Ground Black Pepper
  • 1 Tbsp Fresh Lime Juice
  • ¼ cup Fresh Cilantro, chopped
  • 8–10 Small Corn or Flour Tortillas

Instructions:

  1. Cook the Quinoa: Combine rinsed quinoa and water/broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until all liquid is absorbed. Fluff with a fork and set aside.
  2. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and red pepper; cook for 5–7 minutes until softened. Add minced garlic and cook for 1 minute more until fragrant.
  3. Bloom the Spices: Stir in the cumin, smoked paprika, oregano, and chilli powder. Cook, stirring constantly, for about 30 seconds until fragrant.
  4. Combine Filling: Add the rinsed black beans and corn to the skillet. Stir well to coat everything in the spices. Cook for 3–5 minutes until heated through.
  5. Finish the Filling: Gently fold in the cooked, fluffed quinoa. Season with salt and pepper. Remove from heat and stir in the fresh lime juice. Taste and adjust seasoning as needed.
  6. Prepare Tortillas: Warm tortillas according to package directions (e.g., dry-toasted in a hot skillet or wrapped in a damp paper towel and microwaved).
  7. Assemble and Serve: Spoon the warm quinoa mixture generously into the warmed tortillas. Top immediately with desired garnishes, such as avocado crema or cabbage slaw.