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Categories:Viewed: 12 - Published at: 6 years ago
Ingredients
- 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 18-inch-thick slices white onion (from 1 large onion)
Method
- 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.
