Nicole Hallissey MS, RDN, CDN
What you will need...
1 frozen bag of mixed peppers and onions
1 tablespoon olive oil
2 cloves garlic , minced
1 teaspoon ground cumin
1/2 cup quinoa, rinsed (not cooked)
1/2 cup black beans, soaked (or use 1 can, rinsed)
1 cup frozen corn
1/2 cup tomato sauce
1 quart reduced sodium chicken stock
1/4 cup enchilada sauce
1/4 avocado diced (per bowl))
A pinch of shredded cheddar cheese (per bowl)
How to make...
Over medium heat, drizzle olive oi in a large soup pot. Once warm, add frozen peppers and onions and cook for 3 minutes until soft. Add minced garlic and cumin and cook another 2 minutes. Add enchilada sauce, corn, tomato sauce, stock, black beans and quinoa. Bring to a boil, then lower the heat to a simmer. Cover and cook for 20 minutes or until quinoa opens.
Add diced avocado and a pinch of shredded cheddar cheese per bowl.