INGREDIENTS
8
corn tortillas
2 tsp
olive oil
2 cups
canned pinto beans
1
zucchini chopped
2
poblano peppers, seeded and chopped
1
red onion, sliced thin
2
garlic cloves, minced
1 tbsp
tomato paste
2 tsp
cumin
1 tsp
paprika
1/2 tsp
oregano
1/2 tsp
coriander
Salt and pepper
2 cups
shredded lettuce
2
tomatoes, chopped
1/4 cup
cilantro
1/2 cup
reduced fat shredded cheese (or queso fresco)
1/2 cup
salsa