INGREDIENTS
1 tbsp
olive oil or 3 tablespoons water
1
onion, diced
1 tsp
garlic powder
1
heaping teaspoon dried oregano
1 tsp
cumin
1 tsp
chili powder
12 oz
tomatillos, diced or quartered or 1 can (15 oz) crushed
2
poblano or Anaheim peppers, deseeded and diced
1
corn off the cob or 1 cup frozen or canned sweet corn
1 can
cannellini beans or pinto beans, drained and rinsed
1 can
kidney beans, drained and rinsed
1 cup
dry quinoa
4 cups
vegetable broth
salt
avocado, diced
bunch cilantro, roughly chopped
tortilla strips
cashew sour cream or cilantro-lime cashew sour cream