Mexican Quinoa

Scaled for 4 portions · 4 steps

2 tbspextra-virgin olive oil1small yellow onion (diced)1bell pepper (red or green, cored and diced)2 clovegarlic (chopped (about 1 teaspoon))2 tspchili powder1 tspground cumin1 tspdried oregano0.5 tspkosher salt1 cupquinoa115 ounce can black beans (rinsed and drained)114.5 ounce can fire-roasted diced tomatoes in their juices110-ounce can diced tomatoes in green chiles in their juices111-ounce can fiesta corn (drained (or 1 ½ cups fresh, frozen, or canned corn kernels))0.5 cupwater (plus additional as needed)3 tbspchopped fresh cilantro1medium lime (zest and juice)—For serving: shredded cheese (sliced avocado, plain Greek yogurt)

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