Basic Mexican Bean Filling Recipe | Dr. McDougall
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Ingredients
- 1/3 Cup Water
- 2 Large Onions, chopped
- 4 Cloves Garlic, minced
- 1 Jalapeno, seeded, finely chopped
- 1 Tbsp Chili powder
- 1 Tbsp Cumin
- 1 Tbsp Coriander
- 4-15 Ounces Cans Pinto beans, drained and rinsed
- 28 Ounces Can Crushed tomatoes
- 1/4 - 1/2 Cup Enchilada Sauce
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