INGREDIENTS
1/2 tsp
black pepper
15 ozs
canned black beans
1/3 cup
cilantro
1 tsp
cumin
28 ozs
enchilada sauce
2 cloves
garlic
2
green bell peppers
1
juice of lime
1/2 cup
quinoa
2
red bell peppers
1 small
red onion
1/2 cup
reduced-fat shredded mexican cheese blend
1 tsp
salt
1 tsp
smoked paprika
2 smalls
zucchini