INGREDIENTS
1 1/2 cups
black beans
6 servings
bell pepper
28 oz
canned tomatoes
3
carrots
1/8 tsp
cayenne pepper
2
celery stalks
1 small
cilantro
1 tsp
coconut oil
1/4 cup
fresh cilantro
4 cloves
garlic
1 1/2 tsp
ground cumin
2
jalapenos
1/2 cup
quinoa
2 tsp
sea salt
3 1/2 cups
water
1 medium
yellow onion