INGREDIENTS
1 tsp
Chipotle chili, powder
1 handful
Cilantro
1
Cilantro
1 clove
Garlic
8 oz
Mushrooms
1/2 cup
Onion
10
Spears asparagus
1
Salsa verde
1
Salt and pepper
1 tbsp
Oil
1/2 tsp
Cumin, toasted and ground
4
(6 inch) tortillas
2 oz
Goat cheese
1 cup
Monterey jack cheese, grated
1
Sour cream