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Ingredients

small green bell pepper (I used 2/3 medium bell pepper)

1/2 yellow onion

1 tbsp garlic (I used garlic gold nuggets)

1 tomatillo

1 can (2 cups) black beans

10 corn tortillas

4 oz. diced green chilies

1 tsp lime juice

1 tsp cayenne pepper

28 oz. can of green enchilada sauce

(optional) vegan cheese (I just sprinkled Daiya on top)

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