INGREDIENTS
1 tsp
coconut oil
1/2 C
onion
2/3 C
bell pepper
2/3 C
zucchini
2/3 C
tomato
1 C
black beans
1 C
kidney beans
1 T
chili powder
1 tsp
ground cumin
1/2 tsp
paprika
1 pinch
cayenne
1/2 tsp
sea salt
1/2 C
vegetable broth
1 1/2 Ts
tomato paste
2 Cs
pasta
1 serving
water
1 1/2 Cs
pepper jack cheese shreds
2/3 C
non-dairy milk
4
c optional: 1/ vegan margarine
1 serving
avocado