114.5 ounce can fire-roasted diced tomatoes in their juices
110-ounce can diced tomatoes in green chiles in their juices
111-ounce can fiesta corndrained (or 1 ½ cups fresh, frozen, or canned corn kernels)
1/2cupwaterplus additional as needed
3tablespoonschopped fresh cilantro
1medium limezest and juice
For serving: shredded cheesesliced avocado, plain Greek yogurt
Heat the oil in a large skillet with a tight-fitting lid over medium-high heat. Add the onion and bell pepper and cook until softened, about 4 minutes.
Add the garlic, chili powder, cumin, oregano, and salt. Cook 30 seconds until very fragrant, then stir in the quinoa, coating it in the spices and oil.
Add the black beans, fire roasted diced tomatoes, diced tomatoes and green chiles, corn, and water. Bring the mixture to a boil, then cover the skillet with a lid and reduce heat to low. Let simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Check on it once or twice as it cooks and give it a stir, adding additional water as needed if the mixture looks dry.
Add the cilantro, then zest the lime directly over the top of the skillet. Squeeze in the lime juice. Stir to combine. Serve hot with any and all desired toppings.
TO STORE: Place leftover quinoa in an airtight storage container in the refrigerator for up to 4 days.
TO REHEAT: Gently rewarm leftovers in a large skillet on the stove over medium-low heat. You can also reheat this dish in the microwave.
TO FREEZE: Store quinoa in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.