Creamy Chipotle Black Beans & Cilantro Lime QuinoaPosted: July 22, 2011
There is no one whose encouragement I want more than my husband’s. So when he pronounced that after three months of marriage that this is the best dinner we’ve had; I was thrilled! So for you ladies who fear your husband will scoff at quinoa, try this recipe!
We ate the creamy chipotle black beans and lime cilantro quinoa with soft tacos. Pretty typical tacos, but made with ground turkey and seasoned with chili powder, garlic powder, cumin, and salt. The toppings included: shredded cheese, greek yogurt (just a substitute for sour cream), jalapenos, tomatoes, grilled onion, and homemade salsa.
But the true stars of the show are the beans and quinoa. Both only need a couple ingredients, but the flavors are rich and pronounced. It’s a great way to change up the typical mexican rice and beans, although we love those as well!
1 14oz can of black beans
1/2 cup of plain greek yogurt (sour cream would work fine too)
1 tablespoon chipotle in adobo sauce, add more to taste if you want to increase spice level
3/4 cup uncooked quinoa
1 1/2 cup chicken broth
1 tablespoon vegetable oil
juice of three limes
1/2 cup chopped cilantro
Salt to taste
Drain and rinse black beans. Put beans in a pot over medium-high heat. Stir and allow to heat then add greek yogurt and chipotle, combine and add salt to taste.
Put quinoa and chicken broth in a pot over high heat, bring to a boil. Reduce heat to low, cover, and allow to sit for 15 minutes. When quinoa has absorbed the broth, add the vegetable oil, lime juice, chopped cilantro, and salt to taste.
I ate mine as a side dish, but Matt put his on his tacos and said it was the best taco he’s ever eaten. Now that’s what I like to hear!