INGREDIENTS
Olive oil spray
1
medium onion (chopped)
3 cloves
garlic (minced)
2 tsp
taco seasoning
1
chipotle chili pepper in adobo sauce (chopped fine)
1/2 cup
quinoa (rinsed)
1 cup
vegetable broth
1
lime (juiced)
1 1/2 cups
cooked pinto beans (about 1 can)
1 1/2 cups
frozen corn (thawed)
1/4 cup
chopped cilantro
6 cups
romaine lettuce
1/2 cup
grated Cheddar of Daiya
1
avocado (sliced)
1 cup
salsa
For serving: tortilla chips OR tortilla bowl (sour cream/Greek Yogurt)