INGREDIENTS
2 tbsp
canola oil
1
large onion, diced
1 1/2 tsp
oregano
1 tsp
cumin
1/4 tsp
chili flakes
1/2 tsp
salt
1
red or orange pepper, diced
4 cloves
garlic, minced
1
chipotle pepper in adobo sauce, chopped
1 tbsp
vegetable bouillon (I like the Better Than Bouillon brand)
1 cup
salsa
1 cup
dry quinoa
2 cups
water
1 1/2 cups
black beans (or 1 can, drained and rinsed)
1 cup
frozen corn kernals
chopped cilantro (optional)
shredded cheese (optional)