INGREDIENTS
6 8-inches
flour tortillas
1 serving
olive oil
4 inches
bread bowls
1 lb
lean ground beef
1 serving
salt
1 serving
bell pepper
1 serving
garlic powder
1 serving
cumin
1/2 cup
white onion
2 cloves
garlic
1
serrano pepper
1/2 cup
red bell pepper
1 cup
zucchini
2 larges
roma tomatoes
1/3 cup
water
1 tsp
chicken bouillon granules
1 serving
cilantro
3 cups
water
1 serving
chicken base
1 cup
long grain brown rice
1/2 tsp
garlic powder
1/2 tsp
onion powder
1/3 tsp
pepper
1 serving
salt
14 ozs
canned pinto beans
1
jalapeno
1 handful
cilantro
1 null
juice of lime
1 pinch
chicken base
3 cups
enchilada sauce
2 cups
pepperjack cheese
4 cups
lettuce
1 cup
tomatoes
1/3 cup
green onions
1
jalapeno
1 handful
cilantro
6
lime wedges
1 serving
hot sauce