Recipe courtesy of Curtis Aikens
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Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
about 1 cup

Ingredients

Directions

Preheat oven to 425 degrees F. Lightly oil a roasting pan or grill and place vegetables in a single layer. Roast until soft and golden brown, 20 minutes. Transfer roasted vegetables to a blender or food processor, add cilantro and stock and puree. Serve warm or at room temperature, with refried beans.

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