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Ingredients
  • 2 tablespoons vegetable oil (30 mL)
  • 1 onion, chopped
  • 1 teaspoon salt (5 mL)
  • 1 teaspoon ground cumin (5 mL)
  • 1 tablespoon chili powder (15 mL)
  • 1 can (28 oz./796 mL) diced tomatoes
  • 2 tablespoons agave nectar or maple syrup (30 mL)
  • 1 cup canned red kidney beans, drained (175 g)
  • 4 to 5 large corn tortillas
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