INGREDIENTS
2 1/4 cups
vegetable broth
1 cup
uncooked quinoa
15 oz
can black beans
15 oz
can corn kernels
14 1/2 oz
can diced tomatoes
1/2 cup
chopped red bell pepper
1/2 cup
chopped green bell pepper
1/2
medium onion (chopped)
2 cloves
garlic
1 tbsp
chili powder
1/2 tsp
crushed red pepper flakes
1 tsp
salt
1 tsp
ground black pepper
1 tsp
ground cumin
1 tsp
oregano
1 cup
shredded Mexican cheese