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Ingredients
  • subheading: For the Tortillas:
  • 6 to 8 CORN TORTILLAS
  • ½ CUP CHEESE
  • CILANTRO FOR GARNISH
  • OIL
  • HOT SAUCE
  • subheading: For the Black Bean Puree:
  • 1 CAN BLACK BEANS
  • ½ ONION ONION
  • 2 GARLIC CLOVES
  • 2 CHIPOTLES IN ADOBO
  • 1 TABLESPOON ADOBO SAUCE
  • ½ TEASPOON CUMIN
  • ½ TEASPOON SALT
  • FRESHLY CRACKED BLACK PEPPER
  • SPLASH OF WATER
  • subheading: For the Guacamole:
  • 1 AVOCADO
  • 1 LIME
  • 2 to 3 TABLESPOONS FINELY CHOPPED ONION
  • ⅛ TEASPOON SALT (PLUS MORE TO TASTE)
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