Stuffed Peppers

INGREDIENTS

Peppers

• 2 cups quinoa

• 2½ cups salsa

• 1 cup corn

• 1 cup black beans

• 1 tsp each: chili powder, cumin, paprika

• ½ tsp garlic salt

• 4 large peppers, halved and gutted

Avocado Spread

• 1 large avocado

• juice of 1 lime

• hot sauce optional

• ½ cup fresh cilantro

• lime for garnish

DIRECTIONS

Peppers: In a large bowl, mix quinoa, salsa, black beans, and spices. Fill peppers half full with mixture. Place in crockpot on high 3 hours.

Avocado Spread: Mash avocado, add lime juice, and hot sauce. Blend until smooth.

Serve spread over peppers with cilantro and lime wedges.

Taco Soup

INGREDIENTS

• ½ cup water

• ¼ onion diced

• ½ bell pepper

• 1 tomato

• 1 jalapeno, diced (optional)

• 2 cups pinto beans

• 2 cups black beans

• 1 x 15 oz can corn

• 2 cups water or vegetable broth (use less if you want it thicker)

• 1 x 8 oz can tomato sauce

• 1 tsp cilantro

• 1 tsp salt

• 1 tsp each: chili powder, turmeric, paprika

• 2 tbsp nutritional yeast

DIRECTIONS

Sauté onions and peppers until softened.

Place remainder of ingredients in crockpot on low for 3-4 hours.

Serve over rice or potato with guacamole and a salad!