Directions

1. Heat quinoa and 1 cup water in a large saucepan over medium high heat. Bring to a boil; reduce heat and simmer until water is absorbed, about 15-20 minutes; uncover and fluff with a fork.
2. Stir in diced tomatoes, vegetable broth, chili powder, cumin, garlic and onion powder, paprika and cayenne pepper; season with salt and pepper, to taste. Bring to a boil; reduce heat, cover and simmer until thickened, about 10 minutes.
3. Stir in beans and corn until heated through, about 2 minutes. Stir in lime juice and cilantro.
4. To serve, spoon quinoa mixture into the center of each tortilla. Top with avocado and sour cream, if desired.