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Vegetarian Stove-Top Calabacitas
- 1/2 cup dried pinto beans (1 1/2 cups cooked or 1 14 oz can)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 cup chopped jalapeos
- 1 tablespoon tomato paste
- 1/2 teaspoon chili powder
- 1/4 teaspoon dried oregano
- 1 teaspoon sea salt, or to taste
- 2 medium zucchinis, diced
- 2 cups corn, fresh or frozen and defrosted
- 2 large cloves garlic, minced or crushed
- 1 cup fresh grated Cheddar or Monterey Jack cheese
- fresh ground black pepper
Directions:View on Lisa's Kitchen
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