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- Tortilla chips - 5~6cups
- Cheddar or Monterey Jack Cheese - 1cup, grated
- For the Veggie Layer:
- Zucchini - 1 medium, diced
- Corn kernels - 1½cups (thawed if using frozen)
- Red Onion - 1 small, finely chopped
- Jalapeno - ½ medium, deseeded and finely chopped
- Garlic - 2 cloves, minced
- Tomatoes - 2 medium, deseeded and chopped
- Cilantro - 3tbsp, finely chopped
- Ground Cumin - 1tsp
- Dried Thyme - 1tsp
- Salt & Pepper - to taste
- For Refried Beans: Use store-bought canned refried beans as a quick substitute
- Pinto Beans - 1 15 oz. can
- Garlic - 1clove, minced
- Veggie broth - ½cup
- Salt & Pepper - to taste
- Toppings:
- Avocado - pitted and diced
- Cilantro - finely chopped
- Green onions - chopped
- Tomatoes - chopped
- Pickled jalapenos -
- Sour cream (my absolute favorite)
View Full Recipe at Cook's Hideout
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