Ingredients
Scale
- 1 can of black beans, rinsed
- 1 cup of chicken broth
- 1 teaspoon of oil
- ½ onion
- 1 jalapeño pepper, minced
- Salt
- 2 garlic cloves, minced
- 1 teaspoon of oregano
- 1 teaspoon of chili powder
- ½ teaspoon of ground cumin
- 1 tablespoon of tomato paste
- 8 corn tortillas
- Canola or vegetable oil spray
- 1 cup of Monterey Jack or Havarti cheese
- 3 tablespoons of sliced thin scallions
- 1 tablespoon of fresh cilantro, minced
Instructions
- Preheat the oven to 400°F (200°C).
- Process black beans and ½ cup of broth in a food processor or blender.
- Heat oil in a nonstick skillet over medium heat.
- Add the onion and jalapeño. Cook for about 4 minutes, until the onion gets softened.
- Then add the garlic, oregano, chili powder and cumin. Cook for 1 minute.
- Stir in the tomato paste and the processed beans. Cook for 2 minutes. Mix well.
- Spray both sides of the tortillas with oil, put them on a plate and cover with paper towel.
- Warm the tortillas up in the microwave oven for 1 minute.
- Work with the tortillas one by one, spreading the beans on top of each one, and then flip them over to coat both sides.
- Fold the tortillas into quarters, and then place them on a baking dish. When all of the tortillas are in the dish, sprinkle them with shredded cheese over the top and pour the rest of the chicken broth around them.
- Bake until the cheese is melted, i.e. for about 8 to 10 minutes.
- Garnish with scallions and cilantro.
- Prep Time: 30 mins
- Cook Time: 20 mins