INGREDIENTS
1/2
Avocado, large ripe
1/2 cup
Cilantro
1
Cilantro
1/2 cup
Corn, roasted or cooked
2
Garlic cloves
1
Jalapenos
1/2 cup
Onion
1 tsp
Lime juice
1/2 cup
Pico de gallo
2 cups
White or brown rice, cooked
1/8 tsp
Cayenne pepper
1 tsp
Chili powder
1/4 tsp
Sugar
2 tbsp
Vegetable oil
1/2 tsp
Cumin, powder
1/2 cup
Mexican or triple cheddar blend cheese
1
X 15.5 ounce can chickpeas (garbanzo beans), drained, rinsed and patted dry