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Ingredients
US|METRIC
8 SERVINGS
- 10 tortillas (small, : Flour or corn will work for this recipe, but I find the flour tortillas can get too soggy for my preference.)
- 1 lb. lean ground beef
- 1 cup onion (– You can use white or yellow.)
- 1 Tbsp. minced garlic
- 1/2 tsp. smoked paprika
- 1 tsp. salt
- 1/2 tsp. ground pepper
- 15 oz. black beans (or pinto)
- 7 oz. diced green chiles (. You can use mild or hot green chiles.)
- 2 cups enchilada sauce (homemade or canned)
- 2 1/2 cups mexican blend cheese
- 3 Tbsp. olive oil (or avocado oil)
- 3 Tbsp. all purpose flour
- 1/4 cup diced onion (finely)
- 1 Tbsp. minced garlic
- 30 oz. tomato sauce
- 1/2 tsp. cumin
- 1/2 tsp. Mexican oregano
- 1 Tbsp. chili powder
- 1 jalapeno (halved, seeded: Feel free to add more if you like your sauce a bit spicier.)
- 4 Tbsp. tomato paste
- 2 tsp. tomato bouillon (or chicken bouillon)
- 1 cup chicken broth
- 10 tortillas (small, halved, corn or flour)
- 1 lb. lean ground beef
- 1 cup onion (finely chopped)
- 1 Tbsp. minced garlic
- 1/2 tsp. smoked paprika
- 1 tsp. salt
- 1/2 tsp. ground pepper
- 15 oz. black beans (or pinto)
- 7 oz. diced green chiles (drained)
- 2 cups enchilada sauce (homemade or canned)
- 2 1/2 cups mexican blend cheese (shredded)
- 3 Tbsp. olive oil
- 3 Tbsp. all purpose flour
- 1/4 cup diced onion (finely)
- 1 Tbsp. minced garlic
- 30 oz. tomato sauce
- 1/2 tsp. cumin
- 1/2 tsp. Mexican oregano
- 1 Tbsp. chili powder
- 1 jalapeno (halved,seeded)
- 4 Tbsp. tomato paste
- 2 tsp. tomato bouillon (or chicken bouillon)
- 1 cup chicken broth
- avocado (unchecked▢ Sliced)
- 1/4 cup chopped cilantro
- 1 jalapeno (seeded and diced)
- 1 tomato (diced)
- Sour Cream (unchecked▢)
- salsa (unchecked▢)
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