Ingredients:
- 2 tablespoons vegetable oil
- 1/2 small onion, diced
- 2 cloves garlic, chopped
- 2 teaspoons ancho chile powder
- 1 teaspoon ground cumin
- Large pinch cayenne pepper
- One 15-ounce can tomato puree
- Kosher salt
- One 10-ounce package frozen chopped spinach, thawed
- One 15-ounce can pinto beans, strained and rinsed
- 4 ounces shredded Cheddar (about 1 1/2 cups)
- 4 ounces shredded pepper Jack cheese (about 1 1/2 cups)
- 1/2 cup sour cream
- 3 scallions, sliced
- Kosher salt
- Twelve 6-inch corn or flour tortillas
- Juice of 1/2 a lime