INGREDIENTS
14 1/2 oz
Black beans
2 cloves
Garlic
1
Green bell pepper
14 1/2 oz
Kidney beans, dark red
1
Poblano pepper
1
Red bell pepper
1
Red onion, medium large
2 14.5 ounce cans
Tomatoes
1
Yellow bell pepper
2 14.5 ounce cans
Tomato sauce
1 cup
Quinoa
4 tbsp
Chili powder
1/4 tsp
Pepper
1/2 tsp
Salt
2 tbsp
Olive oil
10 1/2 oz
Enchilada sauce, red
2 cups
Water