INGREDIENTS
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1 medium sweet potato
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1 cup fresh green beans
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1 small yellow squash
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1/2 red onion
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1 green bell pepper
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1 jalapeno (seeded if you don't like too much spice)
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1 cup sliced portobellos
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6 ounces Monterey Jack, shredded (1 1/2 cups)
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olive oil or coconut oil