INGREDIENTS
1
Avocado
1/4 cup
Cilantro
1 1/2 cups
Corn, frozen
3 cloves
Garlic
1
Lime
1
Onion, medium
1 1/2 cups
Pinto beans, cooked
6 cups
Romaine lettuce
1 cup
Vegetable broth
1/2
Chipotle chili pepper in adobo sauce, fine
1 cup
Salsa
1/2 cup
Quinoa
2 tsp
Taco seasoning
1
Olive oil spray
1/2 cup
Cheddar of daiya