2 green bell peppers
2 red bell peppers
1/2 cup quinoa
2 small zucchini, cut into small pieces
1 28oz can enchilada sauce
1 15oz can black beans, drained and rinsed
1 small red onion, diced
1/2 cup reduced fat Mexican cheese blend, shredded
1/3 cup cilantro, finely chopped
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1 tsp cumin
1 tsp smoked paprika
Juice from 1 lime