Tortillas dipped in black bean sauce, filled with chicken, topped with cream and avocado.
Ingredients
Scale
Measurement units
- 12 whole corn tortillas
- 2 cup black beans with liquid
- 1 ½ cup shredded chicken
- 1 medium white onion
- 2 cloves garlic cloves
- ½ cup chicken broth
- 3 tbsp oil
- ½ cup crema
- 1 whole avocado, sliced
- ½ cup pickled red onion
- ½ cup queso fresco
Ingredients
Scale
Measurement units
- 12 whole corn tortillas
- 2 cup black beans with liquid
- 1 ½ cup shredded chicken
- 1 medium white onion
- 2 cloves garlic cloves
- ½ cup chicken broth
- 3 tbsp oil
- ½ cup crema
- 1 whole avocado, sliced
- ½ cup pickled red onion
- ½ cup queso fresco
Instructions
Make the sauce
Blend beans with half onion, garlic, broth. Fry until thick.
Equipment
- blender
- skillet
Ingredients
- beans (2 cup)
- queso fresco (½ cup)
- chicken broth (½ cup)
- white onion (1 medium)
- garlic cloves (2 cloves)
- oil (3 tbsp)
Fill and assemble
Soften tortillas. Dip in sauce. Fill with chicken, fold. Arrange on plates.
Equipment
- skillet
Ingredients
- tortillas (12 whole)
- chicken (1 ½ cup)
Add the toppings
Top with more sauce, crema, avocado, pickled onion, queso.
Ingredients
- crema (½ cup)
- avocado (1 whole)
- pickled onion (½ cup)
Before you cook
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