Vegan Chilaquiles

Preheat oven to 400°F. Spread tortilla wedges on a baking sheet. Bake 10 to 12 minutes or until toasted. 2. In a blender combine undrained tomatoes, 1 cup of the broth, the onion, jalapeño, garlic, and salt. Cover and blend until smooth. Transfer to a large nonstick skillet. Cook over medium 8 to 10 minutes or until slightly thickened. Stir in tortilla wedges until coated. Cook 2 minutes or until heated through. 3. Meanwhile, in a medium saucepan combine quinoa, the remaining ½ cup broth, the nutritional yeast, taco seasoning, and smoked paprika. Cook over medium 4 to 5 minutes or until broth is mostly absorbed. 4. Spoon quinoa mixture into shallow dishes. Top with tortilla mixture, beans, scallions, and cilantro.