INGREDIENTS
2 cloves
Garlic
1/2
Lime, Juice of
1/2
Onion, small
1 15 ounce can
Pinto beans
3
Scallions
1 10 ounce package
Spinach, frozen
1 15 ounce can
Tomato puree
2 tsp
Ancho chile powder
1
Large pinch Cayenne pepper
2
Kosher salt
2 tbsp
Vegetable oil
1 tsp
Cumin, ground
12
6-inch corn or flour tortillas
4 oz
Cheddar
4 oz
Pepper jack cheese
1/2 cup
Sour cream