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Ingredients
  • 2 guajillo or California chiles*
  • 2 dried ancho chiles*
  • 1 ½ cups hot broth or water
  • ½ white onion, chopped into quarters
  • one 15 ounce can of fire roasted tomatoes
  • 4 cloves of garlic
  • 1 teaspoons dried oregano
  • 2 teaspoon ground coriander
  • 2 teaspoon ground cumin
  • 2 tablespoons tahini
  • 2 tablespoons masa harina
  • 1 teaspoon smoked paprika
  • 1 tablespoon nutritional yeast
  • ½ teaspoon salt
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • One bell pepper, chopped
  • 1 sweet potato, skinned and chopped into pieces the size of the bean you’re using, about 3 cups
  • 3 cups cooked pinto or similar style bean, or two 15 ounce cans, drained and rinsed
Steps
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