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Black Bean Enfrijoladas

Prep Time:  |  Cook Time:  |  Servings:  |  Calories:

<p><span>Experience the delectable combination of tender cooked chicken and Sargento® Shredded Mozzarella Natural Cheese, wrapped in a delicately fried corn tortilla. To enhance the dish further, the tortillas are lavishly coated in a rich and creamy bean sauce, then topped with Sargento® Shredded Parmesan Natural Cheese. This meal is not only a delight to the taste buds but also kid-friendly and ideal for a quick weeknight dinner.</span></p>

  1. Combine black beans, water and epazote sprigs in a blender. Blend until smooth.
  2. Heat a non-stick pan over medium low heat. Pour black bean sauce into pan, add salt and cook for 8 minutes; stirring frequently. Turn heat off and stir in cream.
  3. Heat 1 Tbsp oil in a frying pan. Lightly fry both sides of each tortilla; about 10 seconds each side.  Add another tablespoon oil after frying 2-3 tortillas if necessary. Transfer fried tortillas to a large plate and let cool for about 2 minutes or until cool enough to touch.
  4. Fill each tortilla with ¼ cup chicken and 2 tablespoons Sargento® Shredded Mozzarella Natural Cheese. Roll and arrange on a serving plate; 2-3 rolled tortillas on each plate. Repeat with remaining tortillas. Top rolled tortillas with black bean sauce, covering evenly. Garnish with onion, sprinkle of Sargento® Parmesan Shreds and chopped epazote.

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