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Ingredients
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 1 medium zucchini, diced
  • 1 4.5 ounce can chopped green chiles
  • 1 26.5 ounce carton POMI strained tomatoes (or 29 ounce can tomato puree)
  • 1 2 ¼ ounce can sliced black olives, drained
  • ½ teaspoon kosher salt (or to taste)
  • ½ teaspoon garlic powder (or to taste)
  • Grinds of black pepper to taste
  • ½ to 1 teaspoon chili powder (or to taste)
  • ¼ teaspoon cayenne pepper (or to taste)
  • 1 15.5 ounce can black beans, drained and rinsed
  • ¼ cup roughly chopped cilantro (plus extra for garnish)
  • 12 corn tortillas
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded sharp Cheddar cheese
  • subheading: For serving:
  • Sour cream (or its vegan equivalent) -- a dollop for each serving
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