INGREDIENTS
8
zucchini
3 tbsp
kosher salt
1 tbsp
vegetable oil
90 gs
scallions
91 gs
poblano peppers
195 gs
cooked black beans
175 gs
canned corn
1
skinless rotisserie chicken
1 tsp
ground cumin
1 tsp
garlic powder
1 serving
kosher salt
130 gs
enchilada sauce
1 serving
hot sauce
650 gs
enchilada sauce
113 gs
monterey jack cheese
1 serving
cream