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!
Black Bean, Corn and Quinoa Picadillo Tacos
Prep Time:10 minutesTotal Time:10 minutes Servings: 4
Tasty black bean and corn picadillo tacos with cool and creamy avocado crumbled cotija and cilantro!
- 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
- Assemble the tacos and enjoy!
Black Bean, Corn and Quinoa Picadillo
Prep Time:10 minutes Cook Time:30 minutes Total Time:40 minutes Servings: 4
Black bean and corn picadillo that is just packed with flavour!
- 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
- 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.