INGREDIENTS
2 tsp
canola oil
2 cloves
garlic
1 tsp
chile powder
1 tsp
chipotle chile in adobo
1 tsp
ground cumin
1/4 tsp
kosher salt
1/3 cup
vegetable broth
15 oz
canned black beans
15 oz
canned kidney beans
6 Tablespoons
salsa
6 10-inches
flour tortillas
1 cup
shredded cheese
1 1/2 cups
tomatoes
1 1/2 cups
spinach
6 Tablespoons
green onion
6 Tablespoons
nonfat greek yogurt