INGREDIENTS
2
ancho chiles
15 oz
canned black beans
12 6-inches
corn tortillas
5
garlic cloves
3
green onions
1/2 tsp
ground cumin
1/8 tsp
ground pepper
1/4 tsp
kosher salt
1 tbsp
lime juice
2 tsp
olive oil
2 tbsp
oregano
8 oz
shredded mexican cheese blend
6 tbsp
sour cream
2 tbsp
tomato paste
2 cups
vegetable broth
2 cups
water
1 cup
yellow onion