INGREDIENTS
1/4 tsp
Chipotle chili, powder
1/2 cup
Corn, cooked
2
Garlic cloves
1 can
Pinot beans
1 cup
Portobello mushrooms
3
Radishes
1/2
Red bell pepper
1/2
Red onion
1/2
Yellow bell pepper
2 tbsp
Lime juice, fresh
1
Salsa
1/4 tsp
Black pepper
1 tbsp
Brown sugar
1/2 tsp
Chili powder
1/4 tsp
Paprika, smoked
1/4 tsp
Salt
1/4 cup
Olive oil
1/2 tsp
Cumin
1
Enough tortilla chips to cover the bottom of a pan
2 cups
Monterey jack cheese
1/2 cup
Queso fresco cheese