INGREDIENTS
15 oz
Black beans
1
Cilantro
10 oz
Corn
2 cloves
Garlic
2
Poblano peppers
2
Summer squash, green
1
Summer squash, yellow
1/2
Yellow onion, medium
2 tbsp
Lime juice
1 tsp
Chili powder
1
Kosher salt and black pepper
2 tbsp
Canola oil
2 tsp
Cumin, ground
8
Corn tortillas, small
1 1/2 cups
Cheese
1/2 cup
Sour cream or plain greek yogurt
2 1/2 cups
Enchilada sauce