Place a sheet of parchment paper on a cookie sheet for easy clean up.
Preheat the oven to 400 degrees.
Lay chips in an even layer on cookie sheet.
Slice and prepare all the produce and set aside.
Grate the cheese and set aside.
On another cookie sheet, toss the kale with cumin oil and 1/2 tbsp of the olive oil. Season with salt and pepper. Roast at 400 degrees until the kale is crisp and slightly darkened. Remove from oven and set aside.
Heat a skillet over medium high heat. Add remaining olive oil, bell peppers, and both squashes. Cook until slightly tender and then add garlic. Cook until the garlic is fragrant. Add corn and cherry tomatoes only. Sprinkle as much of the taco seasoning packet as you like.
Add about 1tbsp of water to create a thick sauce over the vegetables. Sauté until vegetables are tender but not mushy. Remove from heat.
Toss kale over the chips. Toss sautéed vegetables over the chips. Cover with shredded cheese and dollop the refried beans randomly over the chips.
Bake until cheese is melted and beans are heated thought -about eight to ten minutes. Remove from oven. Toss with scallions, cilantro, fresh tomato slices, avocados, and dollop with sour cream.
You could also add sprinkled Cojita cheese if you are feeling fancy! Enjoy!
(Note: You can get creative and substitute any produce you have on hand!)
This is a new dish I came up with on a busy night when I had my four hungry kids asking for a fast meal and lots of seasonal produce from the Farmers Market and garden that needed to be used (this summer humidity turns things fast!).
Local Farms & Sources
I bought most of my produce from Plato’s Harvest and harvested the other vegetables from my garden.