INGREDIENTS
1 tbsp
extra virgin olive oil
1 small
onion
1
bell pepper
1
green bell pepper
1 tsp
garlic powder
1 tsp
ground cumin
1 tsp
oregano
3/4 tsp
kosher salt
1/4 tsp
ground pepper
20 oz
enchilada sauce
3 cups
regular chex
15 oz
canned pinto beans
6
corn tortillas
1 cup
pepper jack
1/2 cup
it may curdle