Easy Enfrijoladas

About This Recipe

Pulled salsa verde chicken and jack cheese rolled in tortillas topped with a black bean and salsa macha sauce.

Ingredients

• 1 can (15 oz) Black Beans
• 2 Tablespoons Salsa Macha
• 1 pound Pulled Chicken (I used Trader Joe's Salsa Verde Chicken)
• 10 Tortillas (I used Trader Joe's 6" Corn and Wheat Tortillas)
• 6 oz Pepper Jack Cheese (freshly grated)
• 2 Jalapeño Peppers (seeded and diced)
• 2 Shallots (diced (or 1 red onion))
• 2-3 handfuls Cilantro (chopped)
• 1 Tablespoon Salsa Macha
• Juice of 1 Lime

Instructions

1. Preheat your oven to 400ºF and line a half sheet pan with parchment paper.
2. Blend the black beans and salsa macha together until smooth and set aside. (The sauce should be easy to spoon over the tortillas as opposed to a thicker paste. Thin with 1-2 tablespoons of water, if needed.)
3. Mix the salsa verde chicken together with 2 oz of cheese and set aside.
4. Wrap the tortillas in a damp paper towel and microwave for 30-45 seconds (or briefly heat in a pan over medium heat) until pliable.
5. Add about 3 tablespoons (50g) of the chicken mixture to each tortilla and roll them to seal. Place sealed-side-down in 5 sets of 2 on the sheet pan.
6. Spoon the black bean sauce over the rolled tortillas, spreading it around to cover all sides. Top with the remaining cheese and bake for 15-20 minutes until the cheese is melted and turning golden brown around the edges.
7. Garnish with the salsa, queso fresco, and lime wedges. (I've also served with a thinned nonfat Greek yogurt drizzle, TJ's guacasalsa or salsa verde, and pickled veggies.)