Mexican Baked Beans with Quinoa & Avocado – Batchelors

Ingredients

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 red chillies, deseeded and finely chopped
• 3 cloves garlic, grated or finely chopped
• 150g quinoa, rinsed
• 500ml vegetable stock
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons mild chilli powder
• 2 tins chopped tomatoes
• Sea salt & freshly ground black pepper
• 1 x 420g tin Batchelors baked beans
• 1 small tin sweetcorn, drained and rinsed
• 1 avocado
• Small bunch fresh coriander, roughly chopped