INGREDIENTS
1 15 ounce can
Black beans
1 tbsp
Cilantro
1 15 ounce can
Corn
1
Onion, small
4
Poblano peppers
1 15 ounce can
Tomatoes, fire roasted with juice
1 cup
Zucchini, small
3/4 cup
Quinoa
1/4 tsp
Salt
1 tbsp
Olive oil
1/2 cup
Monterrey jack cheese
1/2 cup
Water