INGREDIENTS
2
Bell pepper, Orange
1
Cilantro
1 lb
Cremini mushrooms
2 oz
Green chilis, canned
2 lb
Sweet corn, Frozen
3
Sweet onion
10
Zucchini, small
1 cup
Coconut milk
3/4 tsp
Chili powder
1/4 cup
Coconut palm sugar
1 tbsp
Kosher salt
1 tsp
Salt
1/4 tsp
White pepper
5 tbsp
Coconut oil
1 1/2 tsp
Cumin
1
Cotija cheese
1 1/2 lb
Monterey jack cheese
1
Sour cream
1 28 ounce can
Enchilada sauce, Mild Green