INGREDIENTS
15 oz
canned black beans
1 tsp
chili powder
8
corn tortillas
4 servings
cream
1 tsp
cumin
3 cloves
garlic
1/2
jalapeno
1 cup
mexican cheese
2 tsp
olive oil
1 oz
red enchilada sauce
4 servings
salt and pepper
1 medium
yellow onion
3 cups
diced