INGREDIENTS
1 1/2 cups
brown rice
15 oz
canned black beans
1 tsp
chili powder
1 serving
cilantro
2 tsp
cumin
12 oz
enchilada sauce
1 tbsp
extra virgin olive oil
1 cup
fresh corn kernels
4 oz
green chilies
1/2 cup
monterey jack cheese
1 tsp
oregano
1
red bell pepper
1 small
red onion
1/2 tsp
salt
1/4 cup
shredded cheddar cheese
1 tsp
smoked paprika