Quinoa, Black Bean and Corn Tacos

Ingredients
1 1/2 cups cooked quinoa 
1 Tbsp olive oil 
1 medium yellow onion, diced 
3 cloves garlic, finely minced 
1 cup vegetable broth or chicken broth 
1 (14.5) oz can diced tomatoes with green chilis, undrained 
1 1/2 tsp chili powder 
1 tsp ground cumin 
1/2 tsp paprika 
1/4 - 1/2 tsp cayenne pepper 
1/4 tsp ground coriander 
Salt and freshly ground black pepper, to taste 
1 1/2 cups frozen corn 
2 (15 oz) cans black beans, drained and rinsed 
juice of 1 lime 
1/2 cup cilantro, chopped 

Serve with: 
corn or wheat tortillas 
chopped lettuce 
Monterey Jack, cheddar or cottage cheese 
diced avocados 
diced tomatoes 
hot sauce 

Directions
Heat olive oil in a large non-stick saucepan over medium high heat. Once hot, add onion and saute until golden and tender, about 3 minutes. Add in garlic and saute 30 seconds longer. Stir in broth, diced tomatoes, cooked quinoa, chili powder, cumin, paprika, cayenne, coriander and season with salt and pepper to taste. Bring mixture to a boil, then reduce heat, cover saucepan with lid and simmer about 20 minutes, until mixture has thickened. 
Stir in corn and black beans and simmer, uncovered 5 - 10 minutes, stirring occasionally. Mix in lime juice and cilantro. Serve warm over tortillas with desired toppings. 
(Recipe Source: recipe adapted slightly from a ward cookbook, recipe submitted by Kelli Price)

Thanks to Tonya Christensen for submitting this recipe! Keep submitting your favorite healthy recipes by emailing them to ucwell4life@gmail.com (feel free to include a picture as well) or through this link here.