Ingredients:

vegetable broth

1 onion, chopped

1 clove garlic, minced

1 C uncooked quinoa

28 oz can diced tomatoes, with liquid

½ C water

2 T nutritional yeast (optional)

1 T tomato paste or ketchup

1 t cumin

1 t oregano

½ t chili powder 

1 can black beans, rinsed and drained

1 can corn kernels, with liquid

3 C baby spinach

Blue corn tortilla chips

Toppings of choice: vegan sour cream (see recipe under sauces), avocado, cilantro, vegan cheese, etc.

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Directions:

Preheat oven to 350F.

In a medium frying pan (or stove-top-safe 2.8 liter/3 quart casserole dish), saute the onion and garlic in a few splashes of vegetable broth until translucent, about 8 minutes. Remove from heat, and transfer to oven-safe casserole dish if needed.

Add quinoa, diced tomatoes (with juice), water, nutritional yeast, tomato paste (or ketchup), and spices. Stir.

COVER and place in oven and set timer for 30 minutes.

Carefully remove casserole from oven and stir in drained beans and corn (with liquid). If dry, add ½ C water.

Return to oven WITH LID and set timer for another 30 minutes.

Carefully remove casserole from oven and stir in spinach. It will wilt from the heat.

 

Top with sour cream, diced avocado and/or cilantro and serve over tortilla chips.