Black Bean, Corn and Quinoa Picadillo Tacos

CLOSET COOKING
27Ingredients
10Minutes

Ingredients

US|METRIC
  • 12 corn tortillas (small, toasted)
  • 4 cups black bean (corn and quinoa picadillo, see below)
  • 1/4 cup onion (diced)
  • 2 avocados (large, diced)
  • 1/4 cup cotija (crumbled)
  • 1/4 cup cilantro
  • 1 cup quinoa
  • 1 3/4 cups water (or broth)
  • 1 tablespoon oil
  • 1 onion (diced)
  • 1 red bell pepper (or green)
  • 1 jalapeno (finely diced)
  • 4 cloves garlic (chopped)
  • 1 teaspoon cumin (toasted and ground)
  • 15 ounces black beans
  • 15 ounces 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)
  • cayenne
  • pepper
  • salt
  • 1 tablespoon cider vinegar
  • 1/4 cup cilantro
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