INGREDIENTS
1 cup
Black beans
2 cups
Butternut squash
1/2 cup
Cilantro
1 cup
Corn, Frozen
2
Garlic cloves
1
Jalapeno
1 tsp
Mexican oregano
1/2
Onion
1 cup
Pinto beans
2
Poblano peppers
1
Red bell pepper
28 oz
Tomatoes, Canned Fire Roasted
1
Zucchini
1 cup
Vegetable broth
1 tbsp
Ancho chili powder
1 tsp
Salt
1
Salt & pepper
1
Olive oil cooking spray
1 tbsp
Cumin
6
Corn tortillas
1/2 cup
Water