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I will totally modify this recipe to make it ETL-friendly:
1. eliminate the oil by water sauteing the vegetables
2. cut the cheese
12-ounces Beet Greens
2 teaspoons olive oil or vegetable oil
1 large yellow onion, chopped (about 1 cup)
1 red, orange or yellow bell pepper, chopped (about 1 cup)
2 garlic cloves, finely minced
1 (20-ounce) can pineapple chunks or tidbits in own juice, drained, 1/3 cup juice reserved
1 (15-ounce) can black beans, drained, rinsed
1 (4-ounce) can chopped green chiles
1/3-1/2 cup chopped fresh cilantro
3 cups (12 ounces) shredded Mexican-blend cheese, divided use
1 (12-ounce) bottle green taco sauce, divided use
8 flour tortillas (soft-taco size)
Garnish: Chopped fresh cilantro
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