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NOTES
Have leftovers? I loved placing the mixture into a large tortilla (with extra cheese), rolling it up tight, and placing it in a skillet to brown the edges (1-2 minutes, switching sides every 30 seconds at medium heat). SO good!
1 1/2 C quinoa, well rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes, undrained
1 can (15.25 oz) corn, drained and rinsed
1 C sweet peppers, chopped
1 poblano chili pepper (3/4 C), chopped
1/2 tsp minced garlic
1/2 C yellow onion, chopped
2 T chili powder
1 1/2 tsp ground cumin
3 C water (or chicken broth)
1/4 C cilantro, chopped
1 T fresh lime juice
2-4 T taco seasoning
1 1/2 cups mozzarella cheese, shredded
Optional: green onions, salt and pepper to taste
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1st Keep
 PinkyMac
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