INGREDIENTS
1 tbsp
canola or grapeseed oil
1
large yellow onion, small dice
3 cloves
garlic, minced
2 tsp
ground cumin
1/2 tsp
dried Mexican oregano
1 1/2 14.5 ounce cans
diced tomatoes, pureed in a blender or food processor
1/2 cup
your favorite salsa
3/4 tsp
kosher salt, or more
several turns of the black pepper grinder
3 cups
Restaurant Style Mexican Black Beans or 2 (15 ounce) cans black beans, drained and rinsed
3 cups
cooked chicken
8
corn tortillas
8 oz
Monterey Jack cheese, grated
Light sour cream
Salsa
Chopped green Onions
Avocado