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Tortillas in Black Bean Sauce Recipe

Tortillas in Black Bean Sauce Recipe

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Ingredients

Count

Nutrition

1569

Calories

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Ingredients:

Serving

1 lb dried black beans, rinsed
1 cup chopped white onion
4 large fresh epazote sprigs or marjoram sprigs
2 tbsp lard or corn oil
2 large garlic cloves, halved
1 1/4 tsp aniseed, ground or finely crushed in plastic bag or in mortar with pestle
1/2 cup corn oil (for frying )
18 5- to 6-inch-diameter white corn tortillas
1 1/2 cups crumbled queso fresco or feta cheese (about 6 oz)
1/2 cup chopped fresh cilantro
6 tbsp crema mexicana * or sour cream
3 pickled jalapeno chiles , halved lengthwise

Directions:

Place beans in heavy large pot. Add enough cold water to cover by 2 inches. Add 1/2 cup onion, epazote, lard, garlic, and aniseed; bring to boil over high heat. Reduce heat to low, cover, and simmer until beans are just tender, adding more boiling water by cupfuls if less than 1 inch of water covers beans, and stirring occasionally, about 1 hour (beans should have soupy consistency). Season beans generously with salt; continue to simmer until very tender, about 15 minutes longer. (Can be made 2 days ahead. Cool slightly, cover, and chill. Rewarm beans before continuing.)
Drain beans, reserving bean cooking liquid. Place 3 cups beans (about half) and 1 1/2 cups bean cooking liquid in blender. Puree until smooth. Transfer sauce to large saucepan. Repeat with remaining beans and bean cooking liquid (supplementing with water if necessary). Season sauce with salt and pepper. Bring sauce to simmer; reduce heat and keep warm over low heat.
Heat oil in heavy medium skillet over medium heat. Add 1 tortilla and heat 20 seconds. Using tongs, turn tortilla over and cook until beginning to bubble and soften, about 20 seconds longer. Dip tortilla into warm bean sauce to coat. Place tortilla on plate; fold into quarters. Repeat with remaining tortillas and sauce, arranging 3 folded tortillas in center of each of 6 plates. Spoon additional bean sauce over. Top with cheese, remaining 1/2 cup onion, cilantro, and crema, then pickled jalapeño chile half.
*Cultured Mexican cream with a slightly nutty flavor and consistency of thin sour cream.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1569.17 Kcal (6570 kJ)
Calories from fat	920.58 Kcal
		% Daily Value*
Total Fat	102.29g	157%
Cholesterol	31.54mg	11%
Sodium	3510.25mg	146%
Potassium	1215.8mg	26%
Total Carbs	113.46g	38%
Sugars	3.17g	13%
Dietary Fiber	14.24g	57%
Protein	56.11g	112%
Vitamin C	2.6mg	4%
Iron	3.9mg	21%
Calcium	276.5mg	28%

Amount Per 100 g
Calories	894.23 Kcal (3744 kJ)
Calories from fat	524.62 Kcal
		% Daily Value*
Total Fat	58.29g	157%
Cholesterol	17.98mg	11%
Sodium	2000.41mg	146%
Potassium	692.86mg	26%
Total Carbs	64.66g	38%
Sugars	1.81g	13%
Dietary Fiber	8.12g	57%
Protein	31.98g	112%
Vitamin C	1.5mg	4%
Iron	2.2mg	21%
Calcium	157.6mg	28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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