Simmered black beans with red and white quinoa, toasted cumin, onions, tomatoes, New Mexico and poblano chiles, garlic, oregano and wedges of avocado, all served up in baked corn tortilla shells..
Soak dried black beans and quinoa in filtered water overnight. Drain, rinse and cook in vegetable stock until just done.
Sauté cumin seeds, chopped chiles, garlic and onions in a heavy skillet over medium heat until browned and fragrant. Add chopped tomatoes and poblano peppers and cook 5 minutes.
Add garlic, Mexican oregano, 1/4 teaspoon each cloves, allspice and cinnamon, cooked beans and quinoa and simmer 20 minutes; keep moist by adding bean-cooking liquid as needed. Adjust seasoning with sea salt and freshly-ground pepper.
Meanwhile, lightly coat small corn tortillas with oil and press into the wells of a jumbo muffin pan. Bake at 400 degrees until crisp and browned.
To serve, spoon chili into tortillas shells and garnish with avocado wedges, a squeeze of fresh lime and hot sauce.