INGREDIENTS
1 tsp
olive oil
1
yellow onion
6 cloves
garlic, roughly chopped
Kosher salt
1 tsp
chili powder
1 tsp
ground cumin
1 15 1/2 ounce can
Old El Paso refried Beans
3 tbsp
water
4
12-inch flour tortillas
2 cups
freshly shredded Monterey Jack cheese (8 ounces)
1 cup
homemade Carnitas
1 cup
shredded cabbage
1 cup
chipotle salsa
fresh cilantro for garnish