INGREDIENTS
2
Avocados
1 1/2 cups
Cilantro, fresh leaves
3
Fleshed sweet potatoes, orange
3
Garlic cloves
2 cans
Pinto beans
4
Poblano chilies
12
Tomatillos
1
White onion, small
1
Salt and freshly ground pepper
2 tbsp
Olive oil
10
White corn tortillas, large
3/4 cup
Monterey jack cheese