INGREDIENTS
5 1/2 cups
tortilla chips
1 1/2 tbsps
chipotle peppers in adobo sauce
2 tbsps
canola oil
2
ears corn on the cob
1
onion
2
vine tomatoes
1 tsp
ground cumin
1
juice of lime
1 1/2 cups
monterey jack cheese
1 can
vegetarian refried beans
3/4 cup
vegetable stock
1
zucchini
2
jalapenos
2 1/2 cloves
garlic
2 tbsps
thyme
1 serving
cilantro
1 serving
pickled jalapeno peppers
1 serving
avocado
1 serving
scallions
1 serving
salt & pepper