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Ingredients
  • 1 tablespoon avocado oil
  • ½ yellow onion, diced
  • 1 poblano pepper, seeds and stem removed, diced
  • 2 cloves garlic, minced
  • 2 15 oz cans pinto beans, rinsed and drained (can use black beans)
  • 16 oz jar salsa verde (I use Herdez brand)
  • ¼ cup chopped cilantro
  • 1 tablespoon lime juice
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • Kosher salt and pepper, to taste
  • 1 ½ cups cooked brown or white rice, can use quinoa
  • 1 ½ cups shredded Monterey Jack cheese, divided
  • For garnish: cilantro leaves, avocado, and sliced green onions
Steps
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