Black Bean Quinoa Tacos

Ingredients:
1 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 1/2 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 - 1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup vegetable broth (may substitute chicken broth)
1 (14.5) oz can diced tomatoes, undrained
1 1/2 cups cooked quinoa
1 1/2 cups frozen corn
2 (15 oz) cans black beans, drained and rinsed
juice of 1 lime
1/2 cup cilantro, chopped (optional)
Whole wheat tortillas
Pepper Jack Cheese, Cheddar Cheese OR Mexican Blend Cheese (anything will work)
Shredded lettuce
Diced Avocado
Sour Cream

Directions:
1. Heat oil in a large saucepan over medium heat. Add onion and cook 5 minutes, or until soft. Add garlic, chili powder, cumin, paprika, cayenne, coriander salt, pepper and sauté 1 minute. Stir in broth, undrained diced tomatoes, and cooked quinoa. Bring mixture to a boil, then reduce heat, cover saucepan with lid and simmer about 20 minutes, until mixture has thickened.
2. Stir in corn and black beans and simmer, uncovered 5 - 10 minutes, stirring occasionally. Remove from heat and stir in lime juice and cilantro. Season to taste with salt, pepper. Serve warm over tortillas with desired toppings.

Adapted from: Sweat Peas Kitchen

*How to cook quinoa:

-In a saucepan add 1/2 cup dried quinoa and 2 cups water. Wait until boiling, then place lid and simmer for 15-20mins.