Roasted Corn, Black Bean and Quinoa Tacos

1/2 C quinoa

2 ears corn
1 T olive oil
3/4 C onion, diced
3 cloves garlic, minced
1 C vegetable broth 

1 1/2 C tomatoes, diced
1  jalapeño pepper, diced

1 1/2 t chili powder

1/2 t paprika
1/4 t ground cayenne pepper
1/4 t ground coriander
1/2 t ground cumin
1/4 t salt 

black pepper, to taste
1 (15 oz) can black beans, drained and rinsed
1 lime, juiced

For serving:

Corn tortillas

Avocados, diced

Chipotle and Jalapeno Salsa

Roasted Tomatillo Salsa

Cook quinoa according to directions;  set aside.  Roast corn under broiler for several minutes on each side, turning when slightly blackened.  Remove kernels from ears when cool enough to handle;  set aside.

Saute onion in oil until tender, about 3 minutes. Add garlic and some of the diced  jalapeño (to taste)  and saute 30 seconds longer. Stir in broth, tomatoes, cooked quinoa, chili powder, paprika, cayenne, coriander, cumin, salt and pepper. Bring mixture to a boil, reduce heat, cover and simmer about 20 minutes, until thickened.

Stir in corn and black beans and simmer, uncovered an additional 5 minutes, until heated through. Stir in lime juice. Serve on warmed tortillas with avocado and choice of salsa.