Mexican Black Beans and Quinoa

• 2 Tablespoons Olive Oil
• 1 whole Small Onion, Chopped
• 2 whole Carrots, Chopped
• 1/2 teaspoons Paprika
• 1/2 teaspoons Oregano
• 1/2 teaspoons Cumin
• Salt And Pepper, to taste
• 1 can (15 Oz. Size) Black Beans, Drained But Not Rinsed
• 1 cup Quinoa, Rinsed
• 2 cups Vegetable Or Chicken Stock
• 1 whole Avocado, Sliced
• 1/4 cups Shredded Cheese (Mozzarella, Colby, Or Your Favorite Cheese)

1. Heat the olive oil in a medium pot over medium heat.
2. Add the onion, carrots, and spices, stirring to combine.
3. Cook until onions are just softening, about 3 or 4 minutes.
4. Add the black beans, quinoa, and stock, and increase the heat to high.
5. Bring to a boil, then reduce to a simmer.
6. Cook, uncovered, until all the liquid is absorbed, about 20-25 minutes.
7. Top with avocado and cheese, and maybe some hot sauce!
8. Enjoy!

olive oil, onion, carrots, paprika, oregano, cumin, salt, black beans, quinoa, vegetable or chicken, avocado, shredded cheese

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/mexican-black-beans-and-quinoa/ (may not work)