Ever since the fresh corn showed up in the markets I have been enjoying a lot of it, especially combined with black beans! The other day I came across some picadillo and that made me think that a black bean and corn picadillo would be awesome! Picadillo is a ground beef dish that is popular in many Latin American countries and it varies quite a bit from region to region. The version that has always piqued my interest is one that includes salty olives and sweet raisins which add a certain exoticness to the dish. Picadillo is often served with rice and beans or used in other dishes like tacos which is where I was heading with this one. The thought that picadillo is commonly served with rice put the idea of quinoa in my mind and I could not resist adding some right into the picadillo for the boost of protean along with it’s amazing texture. This picadillo certainly is packed with flavour and the creamy black bean, juicy corn, salty olive and sweet raisin combo is fantastic! With everything in this picadillo you could easily eat it by itself as a complete meal but it is so good when stuffed into corn tortillas along with some cool and creamy avocado, diced onions and a sprinkling of crumbled cotija!
You could go with pretty much any of you favourite taco toppings on these picadillo tacos!
Black Bean, Corn and Quinoa Picadillo Tacos
Tasty black bean and corn picadillo tacos with cool and creamy avocado crumbled cotija and cilantro!
ingredients
- 12 small corn tortillas, toasted
- 4 cups black bean, corn and quinoa picadillo (see below)
- 1/4 cup onion, diced
- 2 large avocados, diced
- 1/4 cup cotija, crumbled
- 1/4 cup cilantro
directions
- Assemble the tacos and enjoy!
Black Bean, Corn and Quinoa Picadillo
Black bean and corn picadillo that is just packed with flavour!
ingredients
- 1 cup quinoa
- 1 3/4 cup water or broth
- 1 tablespoon oil
- 1 onion, diced
- 1 green or red bell pepper
- 1 jalapeno, finely diced
- 4 cloves garlic, chopped
- 1 teaspoon cumin, toasted and ground
- 1 (15 ounce) can black beans (or 1 1/2 cups cooked beans, from 1/2 cup dry)
- 1 (15 ounce) can 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)
- salt, pepper and cayenne to taste
- 1 tablespoon cider vinegar
- 1/4 cup cilantro
directions
- Bring the quinoa and water to a boil, reduce the heat and simmer covered until the water is absorbed and the quinoa it tender, about 15 minutes.
- Meanwhile, heat the oil in a pan over medium-high heat, add the onions and bell pepper and cook until tender, about 7-10 minutes.
- Add the jalapeno, garlic and cumin and cook until fragrant, about 1 minutes.
- Add the beans, tomatoes, oregano, cinnamon, olives, raisins and capers, bring to a boil, reduce the heat and simmer for 15 minutes.
- Add the corn and cook for another 5 minutes
- Season with salt, pepper and cayenne to taste, mix in the vinegar and cilantro and remove from heat.
- Serve the picadillo on the quinoa or mix it all up.
These tacos look sooo fabulous! What a great dinner idea for summer!
LOVE these!
These looks awesome! I love tacos, but have never made a quinoa version. Can't wait to try these. They flavors and textures sound awesome!
Kevin, I have also been eating fresh corn like it's going out of style 🙂 I love veggie tacos but had not thought to add quinoa to the mix. Can't wait to try these out!
Love these!
These are incredible, I love that they are vegetarian!
Mmmmm. Why go out for #Mexicanfood when you can prepare this at home!
These tacos look amazing! Great for supper this summer!
These look amazing! Perfect summer meal!
Another amazing recipe from you!
These tacos look great. I have been craving tacos so bad lately so this is going to be my next meal!
Kevin,
We're on the same wavelength for the second day in a row! I'm making tacos tonight but I'm using shredded smoked pork, black eyed peas and pineapple picco de gallo(coarsely chopped ingredients usually used in salsa) I'll include a dallop of guacamole and maybe dip them in my cilantro cotija dressing.
I'm loving your site. I love looking at foodie blogs as I get ready to wind down my day to cook!
I love the idea of tossing the quinoa right in the picadillo!
Yum! Great idea 🙂
These look amazing and sound like they are packed with incredible flavor and texture! Such a great idea!
KEVIN, I just love everything on your sight. Thank you for sending such good amazing recipes.
What is this obsession, that every food site/blog seems to now share, with Quinoa?
Those look like incredible tacos. The quinoa would add a really nice touch. I'm based in Chiang Mai these days and surprisingly there are some wonderful Mexican restaurants here.
What an amazing twist! Love it! 🙂
I love finding fun, new veggie-based taco ideas and this sounds amazing! Perfect for summer's best corn!
Anonymous: I can't speak for others but I am into quinoa mostly because of its wonderful texture but I also hear that it is more nutritious than many alternative like rice, pasta, etc.
Wow, do I love these tacos! I am such a fan of all the flavors going on here – picadillo makes such a crazy-good taco stuffing!!
I've been getting into eating quinoa lately – this recipe looks perfect for these hot summer nights. I use my rice cooker to make the quinoa, to keep the kitchen from heating up. Gonna have to try these this weekend!
Kevin,
Thanks for the response, but I have to ask if there is anything that can be used as a substitute for Quinoa? Please don't hate me but I don't care for Quinoa and some of the recipes you come up with look so great, but not with Quinoa.
Any suggestions?
PS. I published my comment under Anonymous because you and I have the same name; but I live in California.
Thanks
Anonymous: You could replace the quinoa with another can of black beans!
I just made these tonight. They are wonderful! The flavors and textures are just awesome. I'm not a fan of olives but I put them in there anyways and they are great. I did leave out the capers though. I love quinoa too and find that it's great in this, thanks!!
The variations can easily be adapted to envelop stir-fry with an oriental flavor, curries for Indian
fare and used to serve spinach and other dips for family gatherings and parties.
During summer the intake of regular diet
is less but the salads with nice dressings and variety of toppings can actually work a appetizers.
You can place a lettuce leaf on a plate and put a scoop of chicken
salad (http://Www.lauriesavran.com) in the
middle and serve with reduced calorie crackers.
Why would you replace Quinoa?
Anyhoo, we have made these a few times and we love them!! My 12 year old Type 1 Diabetic daughter loves them and your site. Your recipes really help us all out being healthy and delicious.
Thank you!! 🙂