Have you ever heard of Picadillo? Apparently it is a Latin American dish but varies from region to region. I read this on Kevin's blog Closet Cooking. He has amazing recipes. This vegetarian version looked positively delicious! What attracted me at first to this was the quinoa. I loved the mixture of vegetables with the quinoa and black beans. Very filling and healthy!
Despite the fact that I don't care for olives, I did enjoy them in these tacos. The sweetness from the raisins were an awesome touch too. I know that I will make these again!
Black Bean, Corn and Quinoa Picadillo Tacos
- 1 cup quinoa
- 1 3/4 cup water or broth
- 2 tsp. oil
- 1 onion, diced
- 1 green or red bell pepper, diced
- 1 jalapeno, minced
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can diced tomatoes
- 1 teaspoon oregano
- 1/4 teaspoon cinnamon
- 1/3 cup pimento stuffed olives, cut into quarters
- 1/4 cup raisins (I used a small box)
- 1 cup corn
- 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. I put about half into the mixture and left half on the side.
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