Vegan Chilaquiles Recipe - Forks Over Knives

Ingredients

• 3 6-inch corn tortillas, cut into wedges
• 1 14.5-oz. can no-salt-added fire-roasted diced tomatoes
• 1½ cups low-sodium vegetable broth or water
• ½ cup chopped onion
• 1 small jalapeño chile, halved and seeded, if desired
• 2 cloves garlic, halved
• ½ teaspoon salt
• 3 cups cooked red or tricolor quinoa
• 1 tablespoon nutritional yeast
• 1 tablespoon salt-free taco seasoning
• 1 teaspoon smoked paprika
• 1 15-oz. can no-salt-added black beans, rinsed and drained (1½ cups)
• ½ cup sliced scallions
• Chopped fresh cilantro