← Replies in Beef Enchiladas Recipe

Can someone translate

"I really liked it, a wonderfully spicy and filling recipe. I used a jar of black beans for the stuffing, and strangely enough, it went very well with ground meat. Since we don't sell enchilada sauce or spices, I adapted the author's recipe. I roasted some garlic, oil and flour, then added 2 spoons of tomato paste and some red pepper flakes. If you want it to be less spicy, you can leave out the red pepper flakes. When the flour and tomato paste were roasted, I added water until it reached the consistency of a sauce, finally added salt and a lot of cumin, boiled it for a while, then took it off the stove. I poured this on my wrapped lavash instead of enchilada sauce. I preferred grated mozzarella as cheese. After taking it out of the oven, since sour cream is unfortunately not very common in our country, I used labneh and it went very well, balancing the bitter taste. Finally, I finished it by adding avocado and parsley. Thanks to the author, it's a recipe I will always make."