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Ingredients
  • 1 Tbsp. olive oil
  • 1 cup yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tsp. paprika
  • ½ Tbsp. cumin
  • 1 Tbsp. chili powder
  • ½ tsp. sea salt
  • 1 15-oz. can of refried beans (make sure they’re vegetarian)
  • 1 15-oz. can of black beans, drained and rinsed
  • 1 14.5-oz. can of diced tomatoes, drained (or 5 to 6 fresh tomatoes, diced)
  • 1 15-oz. can of corn, drained, divided
  • 1 4-oz. can diced green chiles
  • ¾ cup enchilada sauce
  • 4 green onions, chopped, plus more for topping
  • 12 taco-sized tortillas
  • 1 cup vegan cheese (optional)
  • Fresh cilantro and avocado, for serving
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