Meatless Monday: Quinoa and Black Beans with Homemade Tortilla Chips

This recipe was another meatless big hit at the Frost home tonight. I cooked the recipe up and decided it needed a little something to make it more exciting. Solution: homemade tortilla chips to scoop it up with. We spooned up the quinoa into a bowl, added some cheese and sour cream and scooped away. Yum. Yum.

P.S. This one got high fives from the hubs again. It seems like I get more high fives from meatless Monday than I do other days of the week- go figure!

Ingredients

• 1 teaspoon vegetable oil (I used olive oil)
  
• 1 onion, chopped
• 2 cloves garlic, peeled and chopped
• 3/4 cup uncooked quinoa
• 1 1/2 cups vegetable broth (I used chicken broth)
  
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and pepper to taste
• 1 cup frozen corn kernels
• 1 (15 ounce) can black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro (I didn't have any, so I just added parsley at the end)
• Optional: 1/2 green bell pepper chopped ( I added this in)

Directions

1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic (and pepper if using), and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable (or chicken) broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Tortilla Chips

Preheat oven to 350 degrees.
Quarter corn tortillas.
Place in a single layer on a baking sheet. Sprinkle with salt.
Bake 5 minutes. Flip over. Salt other side. Bake another 5 minutes.
Enjoy!

You could brush some oil on to make the salt stick better if you want. You could also add some other spices to make them a little more flavorful. I didn't think they needed it with this recipe. Delish!