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Ingredients
US|METRIC
2 SERVINGS
- 3 Tbsp. olive oil
- 3 Tbsp. wheat flour (whole)
- 2 tsp. chili powder (ground)
- 1 tsp. cumin
- 1/2 tsp. garlic powder
- 1/4 tsp. oregano (dried)
- 1/4 tsp. salt
- 1/8 tsp. canela (ground)
- 2 Tbsp. tomato paste
- 2 cups vegetable broth
- 1 tsp. apple cider vinegar (or distilled white vinegar)
- ground black pepper (freshly to taste)
- 2 Tbsp. olive oil
- 1 cup red onion (chopped, about 1 small red onion)
- 1/4 tsp. salt
- 4 cloves garlic (pressed or minced)
- 1 cup artichokes (drained, either jarred or defrosted frozen, quartered if necessary)
- 4 oz. green chilis (drained)
- 12 oz. baby spinach (preferably organic)
- 15 oz. black beans (drained and rinsed)
- 1/4 cup sour cream
- ground black pepper (freshly to taste)
- 6 whole wheat tortillas
- 1 cup Monterey Jack cheese (shredded)
- 1 handful cilantro (chopped for garnish, optional)
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