Chipotle bowl

- Saute 1/2 diced onion
- Once translucent, add bell peppers, 1/2 can drained and rinsed black beans, 1/2 15 oz can fire roasted diced tomatoes, 1 c low sodium chicken broth, corn, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika, 1/2 tsp chili powder, 1/2 tsp cumin.
- Cook for 5 min
- Top with shredded Monterey Jack cheese and let melt.
- Optional: Top with shredded lettuce, sliced avocado, lemon juice, and cilantro
- Enjoy with tortilla chips or with a fork!