One Skillet Mexican Quinoa

In a large skillet warm 2 tablespoons oil over medium heat. Add the onion and cook for 2-3 minutes, until translucent. Add the bell pepper, garlic, 1 teaspoon chili powder, 1 teaspoon cumin, and 1 teaspoon oregano then stir everything together and cook for about 5 more minutes.Next add the drained and rinsed beans, rinsed quinoa, tomato sauce, and 1 and 1/3 cup water. Stir together then turn the heat to medium high and bring to a low boil. Cover with a lid and allow to cook for about 30 minutes, stirring intermittently. When its finished the quinoa will be soft and most of the liquid will have absorbed.Meanwhile make the guacamole by mashing all of the ingredients together in a small bowl. Serve the quinoa warm with guacamole, fresh cilantro and tortilla chips. Leftovers can be stored in an airtight container for up to 3 days.