Black Bean, Corn and Quinoa Picadillo Tacos by Closet Cooking

Tasty black bean and corn picadillo tacos with cool and creamy avocado crumbled cotija and cilantro!


Servings: 4

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Ingredients
  • 12 small corn tortillas, toasted
  • 4 cups black bean, corn and quinoa picadillo (see below)
  • 1/4 cup onion, diced
  • 2 large avocados, diced
  • 1/4 cup cotija, crumbled
  • 1/4 cup cilantro
Directions
  1. Assemble the tacos and enjoy!


Black Bean, Corn and Quinoa Picadillo

Black bean and corn picadillo that is just packed with flavour!


Servings: 4

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients
  • 1 cup quinoa
  • 1 3/4 cup water or broth
  • 1 tablespoon oil
  • 1 onion, diced
  • 1 green or red bell pepper
  • 1 jalapeno, finely diced
  • 4 cloves garlic, chopped
  • 1 teaspoon cumin, toasted and ground
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can diced tomatoes or 2 cups fresh
  • 1 teaspoon oregano
  • 1/4 teaspoon cinnamon
  • 1/3 cup pimento stuffed olives, cut into 3 slices
  • 1/4 cup raisins
  • 2 tablespoons capers, drained
  • 1 cup corn (~2 ears)
  • salt, pepper and cayenne to taste
  • 1 tablespoon cider vinegar
  • 1/4 cup cilantro
Directions
  1. Bring the quinoa and water to a boil, reduce the heat and simmer covered until the water is absorbed and the quinoa it tender, about 15 minutes.
  2. Meanwhile, heat the oil in a pan over medium-high heat, add the onions and bell pepper and cook until tender, about 7-10 minutes.
  3. Add the jalapeno, garlic and cumin and cook until fragrant, about 1 minutes.
  4. Add the beans, tomatoes, oregano, cinnamon, olives, raisins and capers, bring to a boil, reduce the heat and simmer for 15 minutes.
  5. Add the corn and cook for another 5 minutes
  6. Season with salt, pepper and cayenne to taste, mix in the vinegar and cilantro and remove from heat.
  7. Serve the picadillo on the quinoa or mix it all up.
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