INGREDIENTS
8 cups
water
1 1/2 Cups
quinoa
2 1/2 cubes
vegan cheese
1 1/2 Tbsps
taco seasoning
1/2
red onion
1
carrot
4 cloves
garlic
1/2 Tbsp
tumeric
1/2 Tbsp
cumin
1 leaf
bay leaf
1/2 Can
green enchilada sauce
1/2 Can
green chilies
15 ozs
canned kidney beans
15 ozs
canned black beans
1 cup
frozen corn
8 ozs
canned tomatoes
1
lime
1/2 Cup
fresh cilantro
1
avocado
1
scallion