INGREDIENTS
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1 tablespoon olive oil
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1 1/2 tablespoons chili powder
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1 tablespoon ground coriander
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1 14.5-ounce can fire-roasted tomatoes
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1/2 pound dried black beans, rinsed well
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1 teaspoon dried oregano
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2 teaspoons kosher salt + more to taste
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1 1/2 cups sweet potatoes (2-3 small), cut into 1/2-inch cubes
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1/4 cup quinoa, rinsed and drained
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fresh cilantro, chopped, to top (optional)