1 medium white or yellow onion, diced small (about 2 cups)
2 cloves garlic, minced (about 2 tsp)
2 tsp ground cumin
1 tsp ground coriander powder
1 tsp ground chili powder
½ tsp ground chipotle powder (optional)
1 tsp dried oregano
½ tsp salt + more to taste
1 tsp ground black pepper
Water to soften and stop the cooking process
Two 6” corn tortillas, finely diced
1 poblano pepper, seeded and diced small
1 medium zucchini or summer squash, diced small
4 cups vegetable or chicken stock
One 14 ounce can diced or crushed tomatoes
¾ cup cooked quinoa
One 15 ounce can black beans, rinsed and drained
2 cups spinach
1 avocado, diced
2-4 radishes, sliced into thin moons
2 ounces queso fresco or feta cheese, crumbled (leave out if dairy free)
¼ cup roughly chopped cilantro leaves
1 lime, sliced into small wedges
Directions
In a large pot, heat the olive oil over medium-high heat. Add the onion and sauté until soft, about 4-5 minutes.
Add the garlic and spices and cook another 30 seconds, being careful not to burn the spices. Add a little water, about ¼ cup, to stop the cooking process.
Add the diced tortillas, zucchini and poblano pepper and sauté until soft, about 4 minutes.
Add the stock, tomatoes, beans and quinoa.
Simmer for at least 15 minutes and up to 2 hours. Just before serving, stir in the spinach leaves. Divide into bowls and garnish with avocado, radish, cheese, cilantro and lime.
