Yamhill Valley Vineyards – “Quinoa, Black Bean & Corn Tacos”
Yamhill Valley Vineyards is the oldest winery in the McMinnville AVA. We grow, produce, and bottle all of our own grapes right here at the vineyard. Yamhill Valley Vineyards is located on a 150 acre estate in the rolling foothills of Oregon’s Coast Range Mountains. We are one hour southwest of Portland and 45 minutes from Lincoln City on the Oregon Coast. The heart of our winemaking is dedicated to Pinot noir, Pinot gris, Pinot blanc, Chardonnay, and Riesling. Planted in 1983 by two families, Yamhill Valley Vineyards has been family owned and operated for 32 years.Learn more about Yamhill Valley Vineyards
- 1 Tbsp olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 1/2 cups chicken broth or vegetable broth
- 1 14.5 oz can diced tomatoes with green chilis
- 3/4 cup dry quinoa rinsed and drained
- 1 1/2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/8 tsp cayenne pepper then more to taste (optional)
- Salt and freshly ground black pepper to taste
- 1 1/2 cups frozen corn
- 1 15 oz can black beans, drained and rinsed
- juice of 1 lime
- 1/4 cup chopped cilantro
- Corn tortillas warmed
- Chopped lettuce
- Monterey jack or cheddar cheese
- Diced avocados
- Diced tomatoes
Heat olive oil in a large non-stick saucepan over medium high heat. Add onion and saute 3 minutes. Add in garlic and saute 1 minute longer.
Stir in broth, diced tomatoes, quinoa, chili powder, cumin, paprika, cayenne and season with salt and pepper to taste.
Bring mixture to a boil, then reduce heat, cover saucepan with lid and simmer until quinoa is cooked through, about 15 minutes.
Stir in corn and black beans, simmer until warmed through, stirring occasionally, 5 minutes longer.
Mix in lime juice and cilantro. Serve warm over tortillas with desired toppings.