INGREDIENTS
For the refried beans:
1 diced onion
4 roughly chopped cloves of garlic
1 cup pinto beans
1 cup chicken stock
1 tbsp cumin
1 tsp cayenne pepper
1 tsp smoked paprika
1 tbsp lime juice
For the red enchilada sauce:
2 tbsp olive oil
2 tbsp all purpose flour
1/4 cup paprika
2 cups chicken stock
1/2 tsp garlic powder
For the Meat:
1 lb ground beef
1 tsp paprika
1 tsp oregano
1 tsp cumin
1 tsp onion powder
1 tsp garlic powder
1 tsp salt and pepper
1/2 cup shredded Mexican blend of cheese
accoutrements:
4 flour tortillas
1 cup cooking oil
1 diced tomato
1 cup shredded Mexican blend cheese
1/4 cup chopped green onions
INSTRUCTIONS
Start with the refried beans:
In a saucepan or pot heat 1 tablespoon of olive oil.
Add the onions and the garlic and saute on medium heat for about 5 minutes or until the onions become soft.
ROOTPHP