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Ingredients
  • subheading: SCALE:
  • subheading: Enchilada Skillet Ingredients:
  • 1 medium onion, fine dice
  • 1 ½ cups mixed red, yellow, orange bell peppers, small dice
  • 1 ½ cups corn (frozen or canned - if frozen-thawed)
  • 2 - 15 oz. cans black beans (or pinto beans), rinsed and drained
  • 3 cups Enchilada Sauce (store purchased or homemade)
  • ¼ cup water
  • 1 - [ 4 oz. can ] mild green chilies
  • 1 ½ teaspoons chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon Mexican oregano (or regular oregano)
  • ¼ teaspoon cumin
  • ½ teaspoon garlic powder
  • 1 teaspoon sea salt (+/-) *
  • pinch cayenne pepper
  • 8 or 9 corn tortillas, cut into one inch strips
  • subheading: Topping Ingredients:
  • Sliced black olives
  • Chopped tomatoes
  • Chopped green onions
  • Avocado slices
  • Vegan Cashew “sour cream”
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