INGREDIENTS
3 media
bell peppers
15 ozs
canned black beans
3/4 cup
cilantro
2 tbsps
coconut oil
1 tbsp
cumin
12 ozs
fresh corn
2
garlic cloves
1/4 cup
green onions
1/2 medium
jalapeno pepper
3/4 cup
light coconut milk
1 1/2 cups
quinoa
1/4 tsp
salt
1 1/2 cups
shredded cheese