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Stanford Inn Enchilada

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1 Tbs. olive oil

1 small yellow onion, diced (1 cup)

1 1/2 cloves garlic, minced (1 1/2 tsp.)

1 Tbs. dried oregano, chopped

2 tsp. ground chipotle chile powder

1 1/2 tsp. Sucanat natural cane sugar

1 tsp. ground black pepper

1 14.5-oz. can diced tomatoes

1 1/2 lb. roma tomatoes, diced (4 cups)

1 small red onion, diced (3/4 cup)

1/2 cup chopped cilantro

2 Tbs. lime juice

1 1/2 tsp. minced jalapeño chile

2/3 cup quinoa

12 oz. fresh spinach leaves, rinsed

8 6-inch corn tortillas

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