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Guacamole
$0.00 Cooking FeeRated 4 out of 5 based on 2 reviews.
Rated 4.00 out of 5
Up to 10 servings
Guacamole

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Recipe adapted from:
Mayumi Tavalero

Rated 4.5 out of 5 based on 9 customer ratings

$0.00 Cooking FeeRated 4 out of 5 based on 2 reviews.
Serving Size: 6 tablespoon

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
This is a traditional, semi chunky guacamole with tomatoes optional.

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Lightly mash the avocado flesh using a fork. Add the remaining ingredients, testing peppers for heat and making adjustments if necessary. If making a few hours ahead, sprinkle surface of guacamole with lime juice, cover with plastic wrap pressing down to prevent oxygen reaching it.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
7 each ripe avocado medium
1 1/2 teaspoon Kosher salt more or less to taste
¼ teaspoon freshly ground black pepper
2 tablespoon lime juice
7 tablespoon red onion minced
3 each serrano chili stems and seeds removed, minced, more or less to taste
6 tablespoon fresh cilantro finely chopped
2 each Roma tomato seeded and chopped

Cooking Tools Required
Cutting board, Forks, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives

Nutrition
Calories: 232kcal | Carbohydrates: 14g | Protein: 3g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 360mg | Potassium: 733mg | Fiber: 10g | Sugar: 2g | Vitamin A: 344IU | Vitamin C: 18mg | Calcium: 21mg | Iron: 1mg

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Sweet Potato and Black Bean Enchilada
$0.00 Cooking Fee
Rated 0 out of 5
8 servings
Sweet Potato and Black Bean Enchilada

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Recipe adapted from:
KaiaFit

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 six inch enchiladas

Egg Free Nut Free Vegetarian
These vegetarian enchiladas are filled with sweet potatoes, black beans, tomatoes, and feta cheese.
www.kaiafitfolsom.com

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www.kaiafitfolsom.com

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Instructions
Sauce:
Bring all sauce ingredients to a simmer in a saucepan over medium heat. Whisk to combine and then remove from heat. Season with salt and pepper, if desired.
Filling:
Heat oil in a separate saucepan over medium heat. Add onion and saute 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, cumin, and ½ cup water; bring to a boil. Reduce heat to medium-low, and simmer for 30 to 40 minutes, or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans, and cook for 5 minutes. Add ¼ cup feta cheese to the mixture.
To assemble Enchiladas:
Preheat the oven to 350 degrees F. Brush a 13 x 9 inch baking dish with oil. Spread ½ cup of sauce on the bottom of the dish. Spoon filling onto, roll, and pack close together seam-side down in the baking dish. Top with the remaining sauce and feta cheese.
Bake for 15 minutes.
Preheat the broiler. Broil Enchiladas for 5 minutes, or until the cheese is browned and bubbly. Let rest for 10 minutes before serving.
Garnish with lime, sour cream, and cilantro.

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook45

Passive0

Total Time1 hour 25 minutes

Recipe Serving Size8

Ingredients

Ingredients
Sauce:
15 ounce canned tomato sauce
1 ¾ cup low-sodium vegetable broth
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon chipotle chile powder
Filling:
1 tablespoon extra virgin olive oil
1 cup onion diced
3 cup sweet potato peeled and diced
15 ounce canned diced tomatoes
16 ounce jar prepared medium salsa
3 clove garlic minced
1 teaspoon ground cumin
15 ounce canned black beans rinsed and drained
¼ cup feta cheese crumbled
Enchiladas:
16 6-inch whole wheat tortillas or (8) 10-inch
½ cup feta cheese crumbled
Garnishes:
2 lime cut into wedges
½ cup sour cream
1/3 cup fresh cilantro chopped

Cooking Tools Required
9x13 inch glass baking dish, Broiler pan, Can Opener, Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Oven, Potato Masher, Saucepan, Sharp Knives, small spoon, Top Stove, Vegetable Peeler, Whisk, Wooden Spatula

Reheating/Serving Instructions
Heat in 350 degree oven for 15 minutes or until heated through, or heat in microwave on medium heat until heated through.

Nutrition
Calories: 216kcal | Carbohydrates: 30g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 21mg | Sodium: 938mg | Potassium: 690mg | Fiber: 8g | Sugar: 7g | Vitamin A: 7801IU | Vitamin C: 18mg | Calcium: 162mg | Iron: 3mg

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Beef and Black Bean Enchilada Casserole
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Beef and Black Bean Enchilada Casserole

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 3"x4" piece

Egg Free
SERVES 10

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Place a large sauté pan over medium-high heat and add the olive oil. When oil is just warm add the chopped onion, sautéing for a minute. Add the ground beef, kosher salt and several grindings of pepper. When the onion is soft and ground beef is no longer pink (6-7 minutes) add the black beans, cumin and the chili powder sautéing an additional minute. Remove from heat and let cool.
Pour ¼ cup of the enchilada sauce on the bottom of a 2 ½ quart round casserole or an 9x13 glass baking dish. Arrange 4 tortillas, overlapping as needed over the sauce. Top with 1/3 of the beef-black bean mixture, ½ cup of the enchilada sauce, ½ cup of the Monterey Jack cheese, and ½ cup of the cheddar cheese. Repeat the layer 2 more times, finishing with ½ cup sauce and ¾ cup of each cheese.
Bake for 25-30 minutes at 350 degrees or until casserole is heated through and cheese is melted. Top with sliced green onions and black olives. Let cool 5 minutes before cutting.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook25

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 tablespoon extra virgin olive oil
1 white onion ½ inch dice
1 pound ground beef
2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
15 ounce canned black beans drained and rinsed
1 teaspoon ground cumin
1 teaspoon chili powder
15 ounce canned Hatch red enchilada sauce Hatch brand recommended
12 large corn tortilla
1 ¾ cup shredded monterey jack cheese
1 ¾ cup shredded cheddar cheese
For garnish:
3 stalk green onion sliced
2 ounce canned sliced black olives

Cooking Tools Required
12-inch nonstick skillet, 9x13 inch glass baking dish, Colander, Cutting board, Measuring cups and spoons, Oven, Sharp Knives, Wooden Spatula

Reheating/Serving Instructions
Heat in the microwave on medium high heat until heated through.

Nutrition
Calories: 421kcal | Carbohydrates: 27g | Protein: 23g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 1383mg | Potassium: 380mg | Fiber: 6g | Sugar: 4g | Vitamin A: 757IU | Vitamin C: 4mg | Calcium: 347mg | Iron: 3mg

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Black Bean Dip
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Black Bean Dip

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Recipe adapted from:
Jennifer Segal

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 6 tablespoon

Dairy Free Egg Free Gluten Free Refined Sugar Free Soy Free Vegan Vegetarian
This blended black bean dip starts with garlic, onion, and jalapenos sauteed in olive oil for extra flavor.
https://www.onceuponachef.com/recipes/black-bean-dip.html

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https://www.onceuponachef.com/recipes/black-bean-dip.html

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Heat the olive oil over medium heat in a small saucepan. Add the onions, garlic and jalapeño peppers and cook, stirring occasionally, until very soft, about ten minutes. Do not brown.
Transfer the cooked onion mixture to a blender or food processor and add the black beans, salt, cumin, lime juice, water and cilantro. Blend until smooth (if you're using a blender, you may need to stop and stir a few times to help it out). If the dip is too thick, add more water or lime juice, little by little, to thin it out. Taste and adjust seasoning, then transfer to a serving bowl. Serve warm, cold or room temperature with tortilla chips.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 tablespoon extra virgin olive oil
2 yellow onion small, chopped
5 clove garlic peeled and chopped into large chunks
2 jalapeño pepper seeded and chopped, more or less to taste
46.5 ounce canned black beans rinsed and drained
2 teaspoon Kosher salt more or less to taste
½ teaspoon ground cumin
3 tablespoon lime juice
4 tablespoon water more or less depending on desired consistency
1/3 cup fresh cilantro chopped

Cooking Tools Required
Blender, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Saucepan, Sharp Knives, Spatula, Top Stove

Nutrition
Calories: 194kcal | Carbohydrates: 25g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 973mg | Potassium: 456mg | Fiber: 10g | Sugar: 1g | Vitamin A: 73IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 3mg

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Seven Layer Dip
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Seven Layer Dip

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 3/4 cup

Egg Free Soy Free
Whether you choose organic and/or grass-fed, your favorite ingredients will always be used in this classic Seven Layer Dip, made up fresh by your Foodom cook!

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Instructions
In a bowl, blend refried beans with taco seasoning, and salt.
In a separate bowl, blend cream cheese, sour cream, and taco seasoning.
In a glass 9x13 inch dish, begin layering ingredients in this order:
refried bean mixture, sour cream mixture, guacamole, Pico de gallo, shredded cheddar, olives, and green onions. Cover and refrigerate until ready to serve.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
For refried bean mixture:
32 ounce canned refried beans about 2 cans
3 tablespoon taco seasoning
1 teaspoon Kosher salt
For sour cream mixture:
8 ounce cream cheese softened
1 pound sour cream
3 tablespoon taco seasoning
For remaining layers:
2 ½ cup Pico de gallo or your favorite salsa
16 ounce guacamole
1 cup mild cheddar shredded
2 ounce canned sliced black olives
3 stalk green onion thinly sliced
For serving:
1 pound tortilla chip large bag, choose your favorite

Cooking Tools Required
Baking Pan, Can Opener, Cutting board, Mixing bowls, Sharp Knives

Reheating/Serving Instructions
Store dip in refrigerator tightly covered until ready to serve.

Nutrition
Calories: 604kcal | Carbohydrates: 55g | Protein: 13g | Fat: 39g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 1736mg | Potassium: 436mg | Fiber: 10g | Sugar: 11g | Vitamin A: 1308IU | Vitamin C: 10mg | Calcium: 274mg | Iron: 3mg

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Chicken Enchiladas
$0.00 Cooking Fee
Rated 0 out of 5
8 servings
Chicken Enchiladas

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Recipe adapted from:
Tyler Florence

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 enchiladas

Egg Free
This version is made with shredded chicken breast, corn, plus green and chipotle chiles, for lots of spice!
https://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe-1907241

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https://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe-1907241

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Adjust the ingredients measurement scale here by changing this number. 8

Instructions
1. Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
2. Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
3. Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
4. Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
5. Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro an sour cream before serving.

Cook Times

Active Prep60

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time1 hour 15 minutes

Recipe Serving Size8

Ingredients

Ingredients
3 tablespoon avocado oil
1 1/2 pound boneless skinless chicken breast
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoon ground cumin
2 teaspoon garlic powder
1 teaspoon Mexican spice blend
1 red onion chopped
2 clove garlic minced
1 cup frozen corn thawed
5 canned whole green chiles seeded and coarsely chopped
4 canned chipotle chiles seeded and minced
28 ounce canned stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortilla
1 1/2 cup canned enchilada sauce
1 cup shredded monterey jack cheese
For garnish:
1/4 cup fresh cilantro chopped
1/2 cup sour cream

Cooking Tools Required
12-inch saute pan, 9x13 inch glass baking dish, Cutting board, Ladle, Measuring cups and spoons, Microwave, Oven, Pie Plate, Top Stove

Reheating/Serving Instructions
Heat in the oven at 350 degrees for 10-15 minutes until heated through.

Nutrition
Calories: 420kcal | Carbohydrates: 43g | Protein: 28g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 972mg | Potassium: 760mg | Fiber: 7g | Sugar: 9g | Vitamin A: 749IU | Vitamin C: 13mg | Calcium: 221mg | Iron: 4mg

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Southwestern Black Bean and Corn Salsa
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
Up to 10 servings
Southwestern Black Bean and Corn Salsa

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Recipe adapted from:
My TX Kitchen

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 5 tablespoons

Dairy Free Egg Free Gluten Free Nut Free Oil Free Refined Sugar Free Soy Free Vegan Vegetarian
This salsa is made with black beans, pan grilled corn, bell pepper, onion and jalapeno. Delicious as a dip or a side dish!
https://mytxkitchen.com/southwestern-black-bean-and-corn-salsa/

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https://mytxkitchen.com/southwestern-black-bean-and-corn-salsa/

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Instructions
Heat a cast iron pan over med-high heat. Clean corn and cut cob in half so it fits in the pan. Add corn pieces and brown on several sides for 5 minutes or until slightly charred. Remove kernels from cob and add to a medium bowl.
Add remaining ingredients to the bowl and mix, adjusting seasonings.
Cover and refrigerate for at least 30 minutes to allow flavors to blend.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 ear fresh corn pan grilled and kernels cut from cob, or frozen
30 ounce canned black beans rinsed and drained
2/3 cup red bell pepper diced
2 tablespoon jalapeno pepper diced
1/2 cup red onion diced
1 tablespoon lime juice
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon Kosher salt
3 tablespoon fresh cilantro chopped

Cooking Tools Required
Cast iron pan

Reheating/Serving Instructions
https://mytxkitchen.com/southwestern-black-bean-and-corn-salsa/

Nutrition
Calories: 85kcal | Carbohydrates: 16g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 446mg | Potassium: 308mg | Fiber: 6g | Sugar: 1g | Vitamin A: 387IU | Vitamin C: 20mg | Calcium: 34mg | Iron: 2mg

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Corn Salsa
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Corn Salsa

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Recipe adapted from:
Cookie and Kate

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 5 tablespoons

Dairy Free Egg Free Gluten Free Nut Free Oil Free Refined Sugar Free Soy Free Vegan Vegetarian
This vibrant corn salsa is the ultimate summer appetizer! Made with raw sweet corn, red onion, jalapeño, fresh cilantro, lime juice, and a hint of chili powder, it's bursting with fresh flavors. Perfect for dipping or as a topping for your favorite dishes.
https://mytxkitchen.com/southwestern-black-bean-and-corn-salsa/

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https://mytxkitchen.com/southwestern-black-bean-and-corn-salsa/

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
In a medium serving bowl, combine all of the ingredients. Stir to combine.
Adjust to taste, if necessary: For more zing, add about 1 teaspoon more vinegar or 1 tablespoon more lime juice. For more flavor overall, add another pinch of chili powder, cumin or salt. For more spice, add more jalapeño.
For best flavor, allow the salsa to marinate for 20 minutes before serving. This salsa keeps well in the refrigerator, covered, for 3 to 4 days.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 ear sweet corn kernels from shucked sweet corn or frozen corn, defrosted and drained, 16 oz for 10 servings
1 each medium red onion finely chopped
1 bunch fresh cilantro finely chopped
2 each jalapeno pepper seeds removed for mild, finely chopped
2 each lime juiced
1 tablespoon white wine vinegar
1/4 teaspoon chili powder adjust as needed
1/4 teaspoon ground cumin adjust as needed
1/2 teaspoon fine sea salt

Cooking Tools Required
Measuring cups and spoons, Mixing bowls

Reheating/Serving Instructions
This salsa keeps well in the refrigerator, covered, for 3 to 4 days.

Nutrition
Calories: 38kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.003g | Sodium: 174mg | Potassium: 133mg | Fiber: 1g | Sugar: 3g | Vitamin A: 191IU | Vitamin C: 6mg | Calcium: 6mg | Iron: 0.3mg

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Chicken Enchiladas-Low FODMAP
$0.00 Cooking Fee
Rated 0 out of 5
8 servings
Chicken Enchiladas-Low FODMAP

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Recipe adapted from:
Tyler Florence

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 enchiladas

Egg Free Gluten Free Low FODMAP
This version is made with shredded chicken breast plus green and chipotle chiles for lots of spice, no onions and low FODMAP cheese.
https://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe-1907241

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https://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe-1907241

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Adjust the ingredients measurement scale here by changing this number. 8

Instructions
1. Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, oregano, and chili powder before turning. Remove chicken to a platter, allow to cool.
2. Add chiles, stir well to combine. Add canned tomatoes, saute 1 minute.
3. Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
4. Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
5. Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro an sour cream before serving.

Cook Times

Active Prep60

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time1 hour 15 minutes

Recipe Serving Size8

Ingredients

Ingredients
3 tablespoon avocado oil
1 1/2 pound boneless skinless chicken breast
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoon ground cumin
1/2 teaspoon dry oregano
1/2 teaspoon mild New Mexico chili powder
5 canned whole green chiles seeded and coarsely chopped
2 canned chipotle chiles seeded and minced
28 ounce canned stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortilla
1 1/2 cup canned enchilada sauce
1 cup shredded monterey jack cheese
For garnish:
1/4 cup fresh cilantro chopped

Cooking Tools Required
12-inch saute pan, 9x13 inch glass baking dish, Cutting board, Ladle, Measuring cups and spoons, Microwave, Oven, Pie Plate, Top Stove

Reheating/Serving Instructions
Heat in the oven at 350 degrees for 10-15 minutes until heated through.

Nutrition
Calories: 359kcal | Carbohydrates: 34g | Protein: 26g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 967mg | Potassium: 645mg | Fiber: 6g | Sugar: 7g | Vitamin A: 687IU | Vitamin C: 10mg | Calcium: 193mg | Iron: 3mg

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Guacamole

Guacamole

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Sweet Potato and Black Bean Enchilada

Sweet Potato and Black Bean Enchilada

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Sauce:

Filling:

To assemble Enchiladas:

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Ingredients

Sauce:

Filling:

Enchiladas:

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Beef and Black Bean Enchilada Casserole

Beef and Black Bean Enchilada Casserole

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Ingredients

For garnish:

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Black Bean Dip

Black Bean Dip

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Seven Layer Dip

Seven Layer Dip

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Ingredients

For refried bean mixture:

For sour cream mixture:

For remaining layers:

For serving:

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Chicken Enchiladas

Chicken Enchiladas

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Ingredients

For garnish:

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Southwestern Black Bean and Corn Salsa

Southwestern Black Bean and Corn Salsa

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