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Cheese and Bean Enchiladas

The Mountain Kitchen
  • minutes
  • Serves 6

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