In a large skillet, heat the olive oil over medium heat. Add the diced red onion, green pepper, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften.
Stir in the minced garlic and dried oregano. Cook for another minute until the garlic is fragrant, being careful not to let it burn.
Add the cooked black beans and quinoa to the skillet. Stir to combine, allowing the mixture to heat through, which should take about 3-5 minutes.
Season the dish with salt, pepper, and Tabasco sauce if you like a little heat. Mix well to ensure everything is evenly seasoned.
Remove from heat and serve warm. Garnish with fresh lime wedges for a zesty finish, if desired.
