Black Bean Quinoa Picadillo Taco Filling
Lay out a beautiful and festive taco bar for your Cinco de Mayo party this year, and feature this succulent taco filling as the star!
Black Bean Quinoa Picadillo Taco Filling
Black Bean Quinoa Picadillo Taco Filling
Recipe Type: Entree
Cuisine: Mexican
Author:
Serves: 6-8
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 onion, small dice
- 1 roasted red pepper, seeded and dice
- 1 jalapeno, seeded and chopped very small
- 4 garlic cloves, minced
- 1 tablespoon chopped chipotle in adobo
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 15 ounce can black beans
- 1 15-ounce can diced tomatoes
- 1 teaspoon oregano
- ½ cup pitted black olives, chopped
- ¼ cup raisins
- 2 tablespoons capers
- 1 tablespoon apple cider vinegar
- ¼ cup chopped cilantro
Instructions
- Rinse and drain quinoa.
- In a saucepan, bring 2 cups of water and quinoa up to a boil. Add sea salt to taste.
- Cover and reduce heat to low simmer and cook until water is absorbed. Set aside.
- Heat oil in a sauté pan over medium heat and cook onions & jalapenos for about 10 minutes.
- Add garlic, chipotle, chili powder, cumin & smoked paprika.
- Stir and cook another 2 minutes, then add the red peppers, beans, canned tomatoes, oregano, olives, capers and raisins.
- Turn up heat to high, bring to a boil, then reduce heat to low and simmer for about 10 minutes.
- Mix in quinoa, add sea salt & pepper to taste and stir in the vinegar and cilantro.
- Serve with taco shells and your favorite taco toppings.
Thanks to Fancy Girl Table for submitting this great recipe! Also try their delicious Mexican Roasted Potatoes featured on FOODIEaholic!
