| 2 | md | Poblano peppers |
| 1 | lg | Red bell pepper |
| 1 | md | Red onion; peeled and |
| | ; quartered |
| 1 | | Serrano chiles; stemmed and seeded |
| | (1 to 2) |
| 4 | | Tomatillos; husks removed and |
| | ; cut in half |
| 2 | md | Size ripe roma tomatoes |
| 8 | oz | Bellwether Carmody or other flavorful; sliced thinly |
| | ; melting cheese |
| 1/4 | c | Roughly chopped cilantro leaves |
| | Salt and pepper |
| | Black Bean Salsa; (recipe follows) |
| | GARNISH |
| 1 | sl | Avocado |
| | Cilantro sprigs |
| | Crisp tortilla chips |
| | BLACK BEAN SALSA |
| 1/4 | c | Finely diced red; yellow and green |
| | ; bell pepper |
| 1 1/2 | c | Cooked black beans |
| 1/2 | c | Finely diced onion |
| 2 | ts | Minced jalapeno; (or to taste) |
| 1 | tb | Chopped cilantro |
| 1/3 | c | Chopped roma tomato |
| 1 | ts | Minced garlic |
| 2 | tb | Fresh lime juice |
| 2 | tb | Olive oil |
| 1 | dr | Honey; salt and pepper to |
| | ; taste |
