Ingredients:
- 1 small Avocado (chopped)
- ½ tsp black pepper
- 1 (15oz) can of black beans (I like the low sodium version)
- 1 (10oz) can of tomatoes with green chilis
- ½ tsp chili powder
- 1 cup cooked quinoa
- ½ tsp cumin
- 1 (10oz) can of verde enchilada sauce
- fresh cilantro (2Tbsp and 2 tsp separated)
- green onion tops (chopped)
- 1 Roma tomato (chopped)
- salt to taste
- 2 cups of shredded cheese (my favorite is the Kraft Mexican 4 cheese blend and one bag equals two cups!)
- 1 boneless skinless chicken breast (boiled and shredded)
- 1 (15oz) can of sweet corn (you are only going to use half of the can)
- ½ tsp white pepper
Course: lunch,main course,main dish,dinner
Cuisine: Mexican