INGREDIENTS
1 1/2 Tbsps
ancho chili powder
28 ozs
canned black beans
1
ear corn
28 ozs
fire roasted tomatoes
4 cloves
garlic
2 tsps
ground cumin
2 Tbsps
olive oil
1
red bell pepper
6 servings
salt and pepper
6 servings
shredded mexican cheese blend
2 lbs
sweet potatoes
2 1/2 cups
vegetable broth
1 1/2 cups
yellow onion