INGREDIENTS
2 cups
Black beans, cooked
1 cup
Cherry tomatoes
1 cup
Corn, kernels
1
Red bell pepper
1/3 cup
Red onion
1
Yellow bell pepper
1 1/2 tbsp
Lime juice
1 cup
Quinoa, cooked
2 tsp
Kosher salt
1/4 tsp
Red pepper flakes
1 tsp
Spanish paprika
1 tsp
Cumin, ground
1 tbsp
Pumpkin seeds, lightly salted
1 cup
Fresca oaxaca mexican cheese, grated
1 cup
Monterey jack cheese, grated