Black bean &corn tacos with creamy guac and cilantro lime quinoa

I have literally been obsessed with finding clean recipes on pinterest, modifying with our own touches and enjoying with our kids.  Family dinners are big deal and we never skimp on that. 

As I browsed I came across this little number on:

http://www.sarcasticcooking.com/2012/03/15/blackened-chicken-and-cilantro-lime-quinoa/

Quinoa Cilantro Lime:

1 cup dry quinoa
1 1/2 cups water
Juice and zest from 1 small lime
a handful of cilantro, chopped
salt and peppaaaaah to taste

Bring the water to a boil, add in quinoa.  Once its boiling, reduce to a simmer for about 15 minutes, or until the quinoa is clear and has white rings around it.  Add in your lime zest, juice and cilantro to the warm quinoa, and salt and pepper.  Mix and enjoy how amazing you're kitchen smells!




We had these with some Black bean, corn and onion.  Served on corn tortillas, pan fried in olive oil so they were crispy. This was something my husband came up with.  He has been on leave for a few days and thank the Lord, he has some secret hidden cooking talent.  Here's his recipe:

Black bean, onion and corn tacos:


1 can organic black beans, rinsed and drained
1 can corn
Half a chopped onion
6-8 corn tortillas
2 cloves garlic
2 tablespoons olive oil (halved)
1/2 cup to 1 cup shredded cheese of you're choice (we used colby jack and Monterey)*
crushed red pepper (we like it spicy, but this is optional)
Tapatio or whatever hot sauce you like to taste (optional)

Start by sauteing onion and garlic in 1 tablespoon olive oil.  Once the onions are soft, add in beans, corn and hot sauce.  Get is all toasty, mashing on the beans a bit so its thick. 


Heat a separate large skillet with 1 tablespoon olive oil.

Warm the corn tortillas in the microwave and set them on a paper towel. Try and work quickly because corn tortillas tend to break when you bend them if they are not warm. 

Fill each half of the tortilla with the bean mix and top with cheese.  Fold it, and place in he hot oil.  Flip it a few times until golden and crispy.  If you use a big enough pan you should be able to get a few of them at a time. 

*try and buy the blocks of cheese and shred it by hand.  It's cleaner eating ya'll!

For the sauce I mashed a ripe avocado, threw in a bit of the chopped cilantro from the quinoa, a sprinkle of cumin, salt, pepper, and lime juice, and mixed with plain Greek yogurt until it was a creamy texture.  You can play around with this and make it as creamy or as chunky as you want.

Hope you guys enjoy this, we know we did!

-D