INGREDIENTS
8 servings
avocado
15 oz
canned black beans
15 oz
canned pinto beans
1/4 tsp
cayenne pepper
1 tsp
chili powder
1 cup
corn kernels
7 oz
corn tortilla chips
2 cloves
garlic
1
green bell pepper
1 tsp
ground cumin
1 tbsp
olive oil
1 medium
onion
1/2 tsp
oregano
1 1/4 cups
pepper jack cheese
15 oz
red kidney beans
16 oz
salsa
1 1/4 cups
shredded cheddar cheese
1/2 tsp
smoked paprika