Ingredients

• 1 14 1/2ounce can diced tomatoes, undrained
• 1 c chopped onion (1 large)
• 1 c frozen edamame
• 1 fresh jalapeno chile pepper, stemmed, seeded, and diced
• 3 cloves garlic, quartered
• 1 tsp salt
• 2 15 ounce cans black beans, rinsed and drained
• 6 oz Monterey Jack cheese shredded (1-1/2 cups)
• 1 c water
• ¾ c cornmeal
• 1 ½ tsp ground cumin
• ¼ tsp ground black pepper
• 3 medium fresh poblano chile peppers, stemmed, seeded, chopped
• 1 Red Bell Pepper
• 2C cooked quinoa
• Fresh cilantro or green onion (optional)