The combo of cheese, black beans and corn tortillas makes for an authentic and complete meal. If you can find fresh epazote at a Latin American market, use it instead of cilantro to experience southern Mexico’s classic flavorpairing with black beans. Freeze unused canned chipotle chiles sealed in a plastic bag.
- 1 15-oz. can black beans, rinsed and drained
- 2-3 canned chipotle chiles, chopped
- 2 Tbs. dark brown sugar
- 8 6-inch corn tortillas
- 1 cup (1/4 lb.) grated quesillo cheese, string cheese or Monterey Jack cheese
- 2 Tbs. coarsely chopped cilantro or epazote leaves
- 16 1/8-inch-thick slices white onion (from 1 large onion)
- Put beans, chiles and sugar in blender. Blend to coarse paste, adding water if necessary. Season to taste with salt and pepper.
- Warm big ungreased griddle or 2 large skillets over medium heat. Place 4 tortillas on griddle. Arrange 1/4 of cheese on each tortilla (keep cheese away from edges). Top with 1/4 of cilantro and 4 onion slices. Spread remaining 4 tortillas with bean mixture; turn over onto tortillas with cheese. Cook 2 minutes, or until cheese begins to melt, pressing down with spatula. Flip, and cook 2 minutes more, or until browned. Serve hot.
- Serving Size: 4
- Calories: 452
- Carbohydrate Content: 60 g
- Cholesterol Content: 30 mg
- Fat Content: 18 g
- Fiber Content: 7 g
- Protein Content: 14 g
- Saturated Fat Content: 6 g
- Sodium Content: 471 mg
- Sugar Content: 13 g