Quinoa, Black Bean and Corn Tacos

It's vegetarian taco Tuesday!  This is a versatile taco, enchilada or burrito filling that is easy to whip up and so, so tasty.  We had a lot leftover so I warmed up a bowl for lunch the next day and just ate it right out of the bowl without the tortillas!  It's that good!  The portion sizes I have listed below are for taco sized servings so if you choose to eat a bowl of it adjust the portion sizes accordingly!  I served this with cheese, sour cream and salsa in crunchy taco shells with a side of Chili Lime Avocados but you could also slice avocados and put them on the tacos!  Enjoy!

Quinoa, Black Bean and Corn Tacos (adapted from trusper.com)

3/4 c. quinoa
1 T. extra virgin olive oil
1 yellow onion, diced
3 cloves garlic, minced
1 (10 oz.) can Rotel tomatoes
1 1/2 t. chili powder
1 t. cumin
1/2 t. paprika
1/4 t. cayenne pepper
1 t. salt
1/2 t. pepper
1 1/2 c. frozen corn (I used Trader Joe's fire roasted corn)
2 (15 oz.) cans black beans, drained and rinsed
2 T. freshly squeezed lime juice
1/2 c. cilantro, chopped

Cook the quinoa according to the package directions and set aside.  Heat the oil in a large nonstick skillet over medium high heat.  Add the onion and garlic and cook, stirring occasionally, for 10 minutes.  Stir in cooked quinoa, tomatoes, chili powder, cumin, paprika, cayenne, salt, pepper, corn and black beans.  Allow to warm gently over medium heat until heated through, about 10-15 minutes.  Just before serving stir in the lime juice and cilantro.

16 taco sized servings (116 calories each serving) according to my calculator on loseit.com