GLUTEN FREE BLACK BEAN AND QUINOA TACOS

June 17, 2013
tacos, gluten free, Mexican, black beans

If you’ve been following me for a while now you’ll know my family have been on a gluten free journey of sorts the last few months and it has been by choice. We’ve found that we feel satiated at the end of our meals and not left with that disgusting bloating feeling that gluten loaded foods were leaving us with. These gluten free black bean quinoa tacos are delicious, healthy, and you’ll want to make it again and again…as we have so many times already! Enjoy!

 Gluten Free Black Bean and Quinoa Tacos Recipe

Ingredients

1 1/2 cups cooked quinoa
1 Tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, finely minced
1 cup vegetable broth or chicken broth
1 (14.5) oz can diced tomatoes with green chilis, undrained
1 1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp paprika
1/4 – 1/2 tsp cayenne pepper
1/4 tsp ground coriander
Salt and freshly ground black pepper, to taste
1 1/2 cups frozen corn
2 (15 oz) cans black beans, drained and rinsed
juice of 1 lime
1/2 cup cilantro, chopped
Serve with:
corn tortillas
chopped lettuce
Monterey Jack, cheddar or cottage cheese
diced avocados
diced tomatoes
hot sauce
additional olive oil
Himalayan salt
 
 
Prepare
 
1. Heat olive oil in a large non-stick saucepan over medium high heat.
 
2. Once hot, add onion and saute until golden and tender, about 3 minutes.
 
3. Add in garlic and saute 30 seconds longer.
 
4. Stir in broth, diced tomatoes, cooked quinoa, chili powder, cumin, paprika, cayenne, coriander and season with salt and pepper to taste.
 
5. Bring mixture to a boil, then reduce heat, cover saucepan with lid and simmer about 20 minutes, until mixture has thickened.
 
6. Stir in corn and black beans and simmer, uncovered 5 – 10 minutes, stirring occasionally.
 
7. Mix in lime juice and cilantro.
 
8. Clean the nonstick pan and place 1/2 tsp of olive oil and toast each side of each tortilla for about a minute. Sprinkle with Himalayan salt, pile on the fixings.
 
Gluten Free Black Bean Quinoa Tacos
Serves 6
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 1 1/2 cups cooked quinoa
  2. 1 Tbsp olive oil
  3. 1 medium yellow onion, diced
  4. 3 cloves garlic, finely minced
  5. 1 cup vegetable broth or chicken broth
  6. 1 (14.5) oz can diced tomatoes with green chilis, undrained
  7. 1 1/2 tsp chili powder
  8. 1 tsp ground cumin
  9. 1/2 tsp paprika
  10. 1/4 - 1/2 tsp cayenne pepper
  11. 1/4 tsp ground coriander
  12. Salt and freshly ground black pepper, to taste
  13. 1 1/2 cups frozen corn
  14. 2 (15 oz) cans black beans, drained and rinsed
  15. juice of 1 lime
  16. 1/2 cup cilantro, chopped
Serve with
  1. corn tortillas
  2. chopped lettuce
  3. Monterey Jack, cheddar or cottage cheese
  4. diced avocados
  5. diced tomatoes
  6. hot sauce
  7. additional olive oil
  8. Himalayan salt
Instructions
  1. Heat olive oil in a large non-stick saucepan over medium high heat.
  2. Once hot, add onion and saute until golden and tender, about 3 minutes.
  3. Add in garlic and saute 30 seconds longer.
  4. Stir in broth, diced tomatoes, cooked quinoa, chili powder, cumin, paprika, cayenne, coriander and season with salt and pepper to taste.
  5. Bring mixture to a boil, then reduce heat, cover saucepan with lid and simmer about 20 minutes, until mixture has thickened.
  6. Stir in corn and black beans and simmer, uncovered 5 - 10 minutes, stirring occasionally.
  7. Mix in lime juice and cilantro.
  8. Clean the nonstick pan and place 1/2 tsp of olive oil and toast each side of each tortilla for about a minute. Sprinkle with Himalayan salt, pile on the fixings and there you have it! Enjoy your tacos!
Florida Girl Cooks http://floridagirlcooks.com/

tacos, gluten free, Mexican, black beans

author: Teresa Gonzalez

Teresa is a South Florida native who is a photographer that also has a passion for food. She's a seeker of sunshine, lazy days at the beach, and exquisite food.

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  • Reply

    lisa @ garlicandzest.comAugust 16, 2015

    What a cool idea! I must say, I’m glad you didn’t make the cones – I was feeling singularly unaccomplished!

  • Reply

    lisa @ garlicandzest.comOctober 14, 2015

    congratulations! so happy for you and your family!

  • Reply

    MargaretNovember 18, 2015

    Hello Teresa, I am so very excited to try your cider bourbon glazed turkey, however the recipe states you have included your own cider bourbon glaze recipe “below”…but it is not there. Would you please send it to me? My William sonoma is out. Thank you have a wonderful thanksgiving! Margaret

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