10m
PREP TIME
15m
COOK TIME
226
CALORIES
10
INGREDIENTS
Servings: 6 (2 taco)
Ingredients
- 2 cans (15 ounces each) black beans, undrained (or cooked black beans with cooking liquid)
- 1/2 cup chopped white onion, plus more to serve
- 2 medium garlic cloves
- 1 teaspoon El Guapo® Ground California Chili Pepper (Chile California Molido)
- 1/2 teaspoon whole oregano
- 1/4 teaspoon salt
- 4 tablespoons vegetable oil, divided
- 12 (6-inch) corn tortillas
- 8 ounces queso fresco or crumbled Monterey Jack cheese, plus more to serve
- Crumbled cooked chorizo, garnish
INSTRUCTIONS
- 1 Place black beans, onion, garlic, California Chili Pepper, Oregano and salt in blender container. Cover. Blend on high until completely smooth.
- 2 Heat 1 tablespoon of the oil in medium skillet on medium heat. Add black bean sauce. Cook 10 minutes until heated through. If mixture becomes too thick, add water 1 teaspoon at a time until desired consistency is reached.
- 3 Meanwhile, heat comal or large skillet on medium heat. Working in batches, brush both sides of tortillas with remaining oil. Cook 1 minute per side until lightly browned and starting to crisp. Using tongs, dip each tortilla in black bean sauce, turning to coat on both sides; transfer to large baking sheet.
- 4 Spoon 2 tablespoons queso fresco down one half of each tortilla. Fold over other half of tortilla to enclose cheese. Transfer tortillas to serving plates and spoon remaining sauce over top. Top with crumbled cooked chorizo, chopped onion and additional queso fresco.
