For serving: tortilla chips OR tortilla bowlsour cream/Greek Yogurt
Spray a medium skillet well with olive oil spray. Add chopped onion and cook for 10 to 12 minutes, until tender. Add garlic, taco seasoning, chipotle chili, and quinoa. Cook for 2 minutes, stirring frequently. Add vegetable broth and bring to a simmer. Reduce to low and cook for 30 to 35 minutes.
Stir in lime juice, pinto beans, corn, and cilantro. Cover and let sit off the heat for 5 minutes. Fluff.
Fill bowls (either regular or tortilla bowls) with romaine lettuce. Top with quinoa mixture, cheese, avocado, and salsa. Serve with tortilla chips and sour cream or Greek Yogurt.
Please note that nutritional information does not include chips or tortilla bowls.