Tex-Mex Quinoa with Black Beans and Corn

• 1 Tbs. olive oil
• 1 1/2 tsp. whole cumin seeds
• 1 cup prepared black bean soup, such as Dr. McDougalls
• 1 cup mild or medium picante sauce, divided
• 1 cup quinoa, rinsed and drained
• 1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
• 1 cup frozen yellow corn, thawed
• 4 green onions, thinly sliced (13 cup)
• 12 Tbs. chopped pickled jalapeno chiles

1. Heat oil in medium deep-sided skillet or wok over medium heat.
2. Add cumin, and cook 2 minutes, or until fragrant and lightly toasted, stirring often.
3. Add soup, 1/2 cup water, 1/2 cup picante sauce, and quinoa; stir, and bring to a boil over high heat.
4. Reduce heat to medium-low, cover, and cook 10 to 12 minutes, or until most of liquid is absorbed.
5. Stir in beans and corn, and cook, covered, 7 to 10 minutes, or until all liquid is absorbed.
6. (The mixture will still be quite moist.)
7. Remove from heat, and stir in remaining 1/2 cup picante sauce, green onions, and jalapenos.
8. Season with salt and pepper, if desired.

olive oil, cumin seeds, bean soup, picante sauce, quinoa, black beans, frozen yellow corn, green onions, jalapeno chiles

Taken from www.vegetariantimes.com/recipe/tex-mex-quinoa-with-black-beans-and-corn/ (may not work)