INGREDIENTS
1 tbsp
olive oil
1/2
onion
1/2
poblano pepper
1
red bell pepper
1 small
zucchini
2 cloves
garlic
1 cup
fresh corn
15 ozs
canned black beans
1 tbsp
chili powder
1 tsp
ground cumin
1/2 tsp
smoked paprika
1 tsp
kosher salt
1/4 tsp
black pepper
1/2
juice of lime
20 ozs
red enchilada sauce
8
corn tortillas
2 cups
shredded mexican cheese blend
1
green onion
1/4 cup
cilantro
1
avocado
1 slices
radish