INGREDIENTS
2 tbsp
Cilantro, fresh
1
Jalapeno pepper
1/4
Onion, medium
1 tsp
Oregano, dried
1
Pickled jalapenos
2
Roma tomatoes
1
Refried beans, canned or homemade
10 oz
Tomato paste
2 cups
Vegetable broth
1
Black olives
1 tbsp
Lime juice, half
1
Pico de gallo
1 tbsp
All-purpose flour
1/4 cup
Chili powder
1/2 tsp
Sea salt
1
Sea salt
3 tbsp
Vegetable oil
1 tsp
Cumin, ground
1
Pince ground cumin
6
Flour tortillas
1 cup
Cheese
1
Sour cream
1
Enchilada sauce