Enfrijoladas Corn Tortillas in Black Bean Sauce

Ingredients

Directions

1. 1

   Place unpeeled garlic cloves in a dry (no oil) pan over medium heat. Turn cloves periodically and roast until skins blacken and garlic softens, about 7-8 minutes. Peel garlic. Set aside.

2. 2

   Place beans and their liquid, add garlic, salt, chipotles and ¼ cup cold water in blender. Blend well (high speed for 1 minute) to obtain a soup-like consistency.

3. 3

   Pour bean sauce in medium saucepan and place over medium heat until heated through. Stir frequently.

4. 4

   Preheat a pan over medium heat for 1 minute. Add chorizo and cook from 10 to 12 minutes, breaking up with a spoon as it cooks. Set aside.

5. 5

   Preheat large skillet over medium heat for 2 minutes. Heat tortillas for 1 minute on each side or until tortillas are just warm, not hard.

6. 6

   Using tongs, dip one tortilla at a time into the sauce making sure is covered entirely. Transfer onto a plate and fold in half. Repeat with all tortillas. (Place 3 tortillas on each of 4 plates, overlapping slightly.) Ladle remaining sauce over each portion in equal amounts.

7. 7

   Garnish each portion with 2 Tbsp. Supremo® Brand Mexican Sour Cream from V&V SUPREMO®, 3 Tbsp. V&V Supremo® Brand Queso Fresco Cheese, and 3 Tbsp. Supremo® Brand Pork or Beef Chorizo from V&V SUPREMO® Enjoy!