INGREDIENTS
1
Avocadoes
2
Bell peppers
1 15.5 ounce can
Black beans
1
Carrot, large fine
1
Celery stalk, fine
1/2 tsp
Chipotle, powder
1
Cilantro
1/8 tsp
Coriander
1 can
Corn
1 tsp
Garlic powder
1 10 ounce can
Green chilies, fire roasted whole
1
Green onions
1
Jalapeno pepper
1 tsp
Onion powder
1 tbsp
Onions, dried
1 15.5 ounce can
Pinto beans
1 14.5 ounce can
Tomatoes, Petite
1
Yellow onion, large fine
1
Hot sauce
1
Salsa
3 cups
Rice, cooked
1 tsp
Chili powder
1 tsp
Paprika, smoked
1/4 tsp
Pepper
1 tsp
Sea salt
1/2 tsp
Cumin
2 cups
Water
8
(large) to 12 (medium) tomatoes, firm & ripe (to fill a 10”x13”x 2” baking dish) our baking dish only fit 7 but we would have prefer 8 large tomatoes