1 Tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 1/2 cups chicken broth or vegetable broth
1 (14.5) oz can diced tomatoes with green chilis
3/4 cup dry quinoa, rinsed and drained
1 1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp paprika
1/8 tsp cayenne pepper, then more to taste (optional)
Salt and freshly ground black pepper, to taste
1 1/2 cups frozen corn
1 (15 oz) can black beans, drained and rinsed
juice of 1 lime
1/4 cup chopped cilantro
Corn tortillas, warmed
Monterey jack or cheddar cheese
Heat olive oil in a large non-stick saucepan over medium high heat. Add onion and saute 3 minutes. Add in garlic and saute 1 minute longer.
Stir in broth, diced tomatoes, quinoa, chili powder, cumin, paprika, cayenne and season with salt and pepper to taste.
Bring mixture to a boil, then reduce heat, cover saucepan with lid and simmer until quinoa is cooked through, about 15 minutes.
Stir in corn and black beans, simmer until warmed through, stirring occasionally, 5 minutes longer.
Mix in lime juice and cilantro. Serve warm over tortillas with desired toppings.
Recipe Source: Cooking Classy