INGREDIENTS
1/4 tsp
black pepper
15 ozs
canned black beans
14 ozs
canned tomatoes
1/2
chipotle chili
12 ozs
corn kernels
12
corn tortillas
1
enchilada sauce
10 ozs
frozen spinach
2
garlic cloves
2 1/2 tbsp
ground cumin
1/2 tsp
kosher salt
1 tbsp
light-brown sugar
1 1/2 cups
monterey jack cheese
1/2 cup
olive oil
1 tbsp
oregano
1 cup
sherry
1 cup
vegetable broth
1/2 medium
vidalia onion