Ingredients

• 4 poblano peppers, roasted, seeds removed and sliced in half
• 1 tablespoon olive oil
• 1 large celery (almost one cup sliced)
• 3 mushrooms, 1 cup diced
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1/2 teaspoon smoked paprika
• salt and pepper
• 1 cup cooked quinoa
• 3 ounces Cotija cheese, crumbled
• 1 cup corn
• 1/2-1 cup black beans
• 1 tablespoon fresh cilantro, chopped
• 1/2 cup shredded cheddar cheese
• 1 cup diced tomato
• 1 large shallot, 1/2 cup diced