INGREDIENTS
2 cans
each) black beans
2
Bell peppers
1/3 cup
Cilantro
1
Cilantro
1
bag Corn, frozen
4 cloves
Garlic
1
Jalapenos
1
Lime
1
Onion, small
1 cup
Quinoa
1 tbsp
Chili powder
1
Salt and pepper
1 tbsp
Olive oil
1 tsp
Cumin, ground
2 cups
Mexican or cheddar cheese
1 can
Enchilada sauce, red
2 cups
Water