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Ingredients
US|METRIC
4 SERVINGS
- 1.5 oz. ancho chiles (2 to 3)
- 1 cup boiling water
- 28 oz. tomatoes (whole)
- kosher salt (unchecked)
- freshly ground black pepper (unchecked)
- 2 Tbsp. extra virgin olive oil
- 1 medium onion (finely chopped, about 1 1/2 cups)
- 2 garlic cloves (minced)
- 2 jalapeños (seeded and finely chopped)
- 2 tsp. mild curry powder
- 1 lb. zucchini squash (cut into 1/4-inch pieces, about 4 cups)
- ears of corn (unchecked 2 medium, kernels cut from the cobs, about 1 1/2 cups)
- 1 3/4 cups pinto beans (or cooked black, or 1, 15-ounce can, drained)
- 1 Tbsp. fresh lime juice
- 1/2 cup fresh cilantro leaves (roughly chopped, plus more for garnish)
- 12 corn tortillas (6- to 7-inch)
- 1 1/4 lb. Monterey Jack cheese (grated, 5 to 6 cups)
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