INGREDIENTS
5 cups
tortilla chips
1 can
vegetarian refried beans
1 tbsp
chipotle in adobo
3/4 cup
vegetable stock
2 tbsp
vegetable oil
1 medium
zucchini
2
ears corn on cob
2
fresno chili peppers
1 small
onion
2 large cloves
garlic
1
beefsteak
1 serving
salt and pepper
1 tsp
ground cumin
2 tbsp
thyme
1
juice of lime
1 handful
a of cilantro leaves
1 1/2 cups
asedero cheese
1 serving
pickled jalapeño peppers