INGREDIENTS
2
poblano chiles
2 tbsp
olive oil
2 cups
fresh or frozen corn
3
medium zucchini, quartered lengthwise and diced
1
onion, chopped
4 cloves
garlic, minced
1 tbsp
chili powder
1 tbsp
cumin
1 15 ounce can
black beans, drained and rinsed
3 cups
low-sodium vegetable stock
1 14.5 ounce can
diced tomatoes
1 tsp
agave
1/2 cup
cilantro, chopped
1
lime, juiced (about 2 Tbsp)