Super Green Super Easy | Vegan Mexican Fiesta

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 small red (Spanish) onion, finely diced
• 4 garlic cloves, crushed
• 2 capsicums (peppers) (red, green, yellow or orange), diced
• 400 g (14 oz) tin black beans, drained and rinsed
• 375 ml (13 fl oz/1½ cups) vegetable stock
• 750 g (1 lb 10 oz/3 cups) tinned whole peeled tomatoes
• 300 g (10½ oz/2 cups) frozen corn kernels
• 200 g (7 oz/1 cup) black and white quinoa, rinsed
• 1 tablespoon smoked paprika, plus extra, to serve
• 1 teaspoon ground cumin
• 1 lime, juiced
• 50 g (1¾ oz/1 cup) coriander (cilantro) leaves
• pink salt and freshly ground black pepper
• Greek-style yoghurt, to serve (optional)