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Ingredients
  • 2 cups cooked rice
  • 3 cups baby spinach or chopped kale
  • 3 tbsp. olive oil
  • ½ onion, chopped
  • 14 ounce can black beans (rinsed and drained)
  • 1 ½ tbsp. fajita seasoning mix
  • 2 ½ cups shredded cheddar cheese (divided)
  • ¼ cup chopped fresh cilantro
  • 19 ounce can of red enchilada sauce
  • 6 to 8 flour tortillas
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