This Cinco de Mayo, set up a lovely and festive taco bar and make this delicious taco filling the centerpiece!

taco filling of BLACK BEAN QUINOA PICADILLO Picadillo taco filling with black beans and quinoa Mexican cuisine, entree-style recipe Written by Foodieaholic Ingredients: 6–8 servings Extra virgin olive oil, 1 tablespoon 1 small diced onion 1 diced and seeded roasted red pepper 1 jalapeno, seeded, and very finely chopped 4 minced garlic cloves Chopped chipotles in adobo, 1 tablespoon 1 teaspoon of cumin, ground one tablespoon of chili powder smoked paprika, 1 teaspoon 1 can of black beans, 15 ounces 1 can of diced tomatoes, 15 ounces Oregano, 1 teaspoon 1/4 cup raisins and 1/2 cup pitted black olives A serving of two capers 1/4 cup of chopped cilantro and 1 tablespoon of apple cider vinegar Instructions Drain and rinse the quinoa. Bring quinoa and two cups of water to a boil in a saucepan. To taste, add sea salt. Cook under a cover at a low simmer until the water is completely absorbed. Place aside. Onions and jalapenos should be cooked in oil for around 10 minutes over medium heat. Garlic, chipotle, chili powder, cumin, and smoked paprika should be added. Add the red peppers, beans, tinned tomatoes, oregano, olives, capers, and raisins after stirring and cooking for an additional 2 minutes. Heat to a boil over high heat, then turn heat down to low and simmer for about 10 minutes. Add the quinoa, sea salt, and pepper to taste, then toss in the cilantro and vinegar. Serve with your preferred taco fixings and taco shells.

We appreciate Fancy Girl Table for sending along this fantastic recipe! Try their delectable Mexican Roasted Potatoes , which was featured on FOODIEaholic!

here .