INGREDIENTS
8 servings
avocado
3 cups
black beans
15 oz
canned tomato sauce
2 tbsp
canola oil
1/4 tsp
cayenne
1 tbsp
cayenne pepper
2 tbsp
chili powder
8 servings
cooked brown rice
1 tbsp
dried thyme
1/4 cup
fresh cilantro leaves
2 cups
fresh corn kernels
2 tbsp
garlic
2 tbsp
garlic powder
8 servings
green onions
1
ground cumin
1 tbsp
onion powder
1 tbsp
oregano
2 1/2 tbsp
paprika
1 tbsp
black pepper
1 1/2 lb
portobello mushrooms
1 cup
red bell peppers
1 1/4 tsp
salt
2 tbsp
salt
2
serrano peppers
8 servings
strained yogurt
4
tomatoes
1 cup
vegetable stock
1 1/2 cups
yellow onions
1
zucchini