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Ingredientes
- 1-28 ounce can crushed tomatoes
- 1-15 ounce can pinto beans, rinsed and drained
- 1-15 ounce can dark red kidney beans, rinsed and drained
- 1-15 ounce can black beans, rinsed and drained
- 1 1/4 cups enchilada sauce (store bought or your own recipe)
- 1 teaspoon dried oregano leaves
- 1 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/8 teaspoon ground chipotle
View Full Recipe at My Veggie Table
