INGREDIENTS
2 tbsp
olive oil
1 cup
onion
3/4 cup
poblano peppers
6 cloves
garlic
1 medium
squash
1 medium
zucchini
1 cup
corn kernels
1 cup
pico de gallo
1/2 tsp
salt
15 oz
no-salt-added pinto beans
15 oz
no-salt-added black beans
8 6-inches
corn tortillas
8 6-inches
corn tortillas
1 1/2 cups
pepper jack cheese
1
avocado
1/2 cup
scallions
1/2 cup
cream