INGREDIENTS
2
Bell peppers
2 cans
Black beans
1
Cilantro
6 cloves
Garlic
2 cans
Golden sweet corn
1 1/2 cups
Onion
1 tsp
Oregano, dried
2 28 ounce cans
Tomatoes
1 cup
Quinoa
1 tbsp
Chili powder
1
Garlic salt
1
Red pepper flakes
1
Salt and pepper
2 tsp
Sugar
2 tbsp
Olive oil
2 cups
Water
1½ tsp dried parley