How to Make It
Heat oil in a 12-inch cast-iron skillet over medium-high. Add poblanos and onion; cook, stirring occasionally, until softened, about 5 minutes. Add beans, tomatoes, stock, quinoa, salt, and cumin; bring to a boil over high. Reduce heat to medium; simmer, stirring every 5 minutes, until quinoa has absorbed liquid and is cooked through, about 20 minutes.
Remove from heat; stir in lime juice. Top with Cotija, radishes, cilantro, and, if desired, hot sauce. Serve immediately.
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