Saute onion, zucchini, yellow squash, cherry tomoatoes, black beans, and black-eyed peas. Boil 3 ears of corn, then cut off then cob and add to saute.
Blend until smooth 1-2 avocados with parsley, cilantro, lime, and raw garlic.
Serve the veggies and the sauce (with cheese, if you want) with warm corn tortillas.
Hint: put 6 tortillas in a stack with wet paper towels between them and microwave for 30 seconds.
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