One Skillet Mexican Quinoa

1 jalapeno pepper, chopped (optional)
1 can green chilies
2 cloves garlic, chopped
1 (15 ounce) can black beans, rinsed and drained

1 (28 ounce) can fire-roasted tomatoes
1 cup yellow corn
1 cup quinoa
1 1/2 cup veggie  broth
1 pinch red pepper flakes
2 teaspoons chili powder

Heat oil in a large skillet over medium-high heat. Saute jalapeno pepper and garlic in hot oil until fragrant, about 1 minute.  or start with green chilies

Stir black beans, tomatoes, yellow corn, quinoa, and veggie broth into skillet; season with red pepper flakes, chili powder, cumin, salt, and black pepper. Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20-35 minutes. Stir avocado, lime juice, and cilantro into quinoa until combined.