INGREDIENTS
4
bell peppers
1 c
quinoa
1/2 medium
onion
15 ozs
canned black beans
1
roma tomato
4 ozs
green chiles
1 serving
cilantro
1/4 tsp
salt
1/4 tsp
pepper
1 serving
olive oil
1 serving
jack fruit
1 serving
cheddar cheese
28 ozs
enchilada sauce