INGREDIENTS
8
Flour Tortillas
6 oz
Monterey Jack Cheese
1 1/4 cups
Black Beans
1 cup
Red Quinoa
1/2 lb
Tomatillos
2
Limes
1
Poblano Pepper
2
Tbsps Crème Fraîche
1
Shallot
1 1/2
Tbsps Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin, & Dried Mexican Oregano)