INGREDIENTS
3 containers
rice- basmati
1 Tbs
olive oil
15 ozs
black beans
1/2
onion
1
bell pepper
1 tsp
chili powder
1/2 tsp
cumin
1/2 tsp
pepper
1 serving
salt
1 cup
enchilada sauce
1 cup
enchilada sauce
8 ozs
mexican blend cheese
1 serving
cilantro