INGREDIENTS
3 cups
riced cauliflower
1 tsp
olive oil
6
bell peppers
15 ozs
canned black beans
2 media
tomatoes
1 1/4 cups
cheese
1/4 cup
onion
1/2 cup
enchilada sauce
2 tbsp
cilantro
1 1/2 tsp
cumin
1 tsp
salt
1 tsp
paprika
1 tsp
garlic powder
1/2 tsp
onion powder
1/2 tsp
black pepper