INGREDIENTS
4 1/2 cups
cabbage
15 oz
canned black beans
2 tsp
chili powder
1 tsp
ground cumin
1/4 tsp
ground pepper
2 tbsp
olive oil
1 medium
poblano pepper
1 cup
quinoa
1/2 cup
red onion
2 tbsp
rice vinegar
1/2 cup
salsa
1/4 tsp
salt
1 cup
sharp cheddar cheese
1 1/2 cups
water