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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 Mexicos classic flavorpairing with black beans. Freeze unused canned chipotle chiles sealed in a plastic bag.
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.
of cheese on each
tortilla (keep cheese away from
edges). Top with
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.
- 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