Cooking Times

25 min
Prep Time
10 min
Cook Time
35 min
Total Time

Ingredients (8 items)

400.00 g Black beans
cooked or canned
8.00 pieces Corn tortillas
fresh
400.00 g Chicken breast
cooked and shredded
0.50 medium White onion
quartered
3.00 cloves Garlic
whole
2.00 tbsp Epazote
fresh leaves
150.00 ml Mexican crema
for serving
150.00 g Queso fresco
crumbled

Instructions (6 steps)

1
Blend beans with onion, garlic, and epazote until smooth.
2
Heat bean sauce in large skillet, add water if too thick.
5 minutes
3
Warm tortillas in dry pan until pliable.
2 minutes
4
Dip each tortilla in warm bean sauce to coat.
5
Fill with shredded chicken and fold in quarters.
6
Top with more bean sauce, crema, and cheese.