INGREDIENTS
2
Bell peppers
1 14 ounce can
Black beans
1 1/2 tbsp
Coriander
1 cup
Corn, frozen
3 cloves
Garlic
10
Grape tomatoes
4
Green onions
8 oz
Mushrooms
1
Poblano peppers
1/2
Yellow onion
2 tbsp
All-purpose flour
1 tbsp
Chili powder
1 tsp
Kosher salt
3 tbsp
Olive oil
1 tbsp
Cumin
10
Flour tortillas, small
1/3 cup
2% milk
10 oz
Cheddar cheese
1/4 cup
Sour cream
8 oz
Enchilada sauce, jarred