INGREDIENTS
1 cup
Cilantro, packed leaves
1
Garlic clove, large
1
Jalapeno pepper
1
Lime, Zest from
8 oz
Mushrooms
1
Zucchini, medium
1
batch Cilantro pesto
1
Salsa
1
Salt
1
Salt and pepper
2 1/2 tbsp
Olive oil
1/4 cup
Walnuts, raw
6
Flour tortillas, medium
1 1/2 cups
Monterrey jack or mexican blend cheese