Tortillas In Black Bean Purée Recipes

CHEESY TORTILLAS WITH BLACK-BEAN PUREE

Steps:

• In a food processor, blend beans with cooking liquid until smooth, adding up to 1 cup water to make a loose but not runny puree. Transfer to a small pot and heat over low. Working one at a time, toast tortillas in a skillet or over a gas burner, fill with cheese, and fold in half. Divide tortillas among four plates and top with bean puree, lettuce, avocado, and tomato.

ENFRIJOLADAS

Steps:

• Add all of the sauce ingredients to a blender and process until smooth and pureed.
• Preheat the oven to 350°F and have ready a greased 9x13" casserole dish.
• Spoon just enough of the black bean sauce to the bottom of the dish and pour the remaining sauce into a shallow bowl or dish.
• Stack 4-6 tortillas and wrap loosely in damp paper towels. Microwave for about 30 seconds, just until the tortillas are warmed through. Repeat with any remaining corn tortillas.
• Dip a corn tortilla into bowl of sauce to coat. Then, transfer to a work surface and add a generous tablespoon of cheese down the center. Roll the tortilla and place it seam-side down in the casserole dish. Repeat with the remaining tortillas.
• Once all the tortillas have been assembled, pour the remaining black bean sauce over the top and sprinkle with the remaining cheese.
• Cover with aluminum foil and bake for 30 minutes. Serve and enjoy!