INGREDIENTS
1 tbsp
olive oil
1 lb
chicken
1 medium
onion
1 cup
quinoa
20 oz
enchilada sauce
15 oz
black beans
15 oz
canned tomatoes
1 cup
corn kernels
1
bell pepper
1
bell pepper
2 tbsp
chili powder
1 tbsp
ground cumin
1 tsp
garlic powder
1/2 cup
water
1 cup
mexican blend cheese