INGREDIENTS
4
Bell peppers
4 1/2 cups
Black beans, cooked
3
large cloves Garlic
1
Green onions
2
Jalapenos
1
Onion
1 1/4 cups
Vegetable broth
2 cups
Quinoa, cooked
1/2 tsp
Cayenne pepper
1 tsp
Chili powder
1 tbsp
Oil
1 tsp
Cumin
1 1/4 cups
Mexican cheese