INGREDIENTS
1/4 cup
Bell pepper
1 cup
Black beans, cooked
1 cup
Corn, canned kernels
1 tsp
Oregano, dried
1
To serve chopped avocado and fresh cilantro
1/2 cup
Elchilada sauce, mild
2 cups
Quinoa, cooked
1 tsp
Paprika
1
Salt
1 tsp
Cumin, powder
2 tbsp
Butter
1 cup
Mexican cheese blend