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Ingredientes
- Chicken & Black Bean Enchiladas
- 1 chicken breast, cooked and shredded
- 15 oz can reduced sodium black beans, rinsed and drained
- 1 bell pepper, diced
- 1/2 onion, diced
- 1 tsp cumin
- 1 tsp cayenne pepper
- 1/2 tsp salt
- 1 Tbsp chili powder
- 1/2 cup chicken broth
- 8 tortillas
- 1/4 cup shredded Monterry Jack cheese
- Pumpkin Enchilada Sauce
- 15 oz canned pumpkin puree
- 1 jalapeno
- 2 tsp chili powder
- 3 cloves garlic
- 2 cups vegetable broth
- salt and pepper to taste
View Full Recipe at The Way to His Heart
