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  • Total Time: 50 mins
  • Yield: 4 1x


  • 1 can of black beans, rinsed
  • 1 cup of chicken broth
  • 1 teaspoon of oil
  • ½ onion
  • 1 jalapeño pepper, minced
  • Salt
  • 2 garlic cloves, minced
  • 1 teaspoon of oregano
  • 1 teaspoon of chili powder
  • ½ teaspoon of ground cumin
  • 1 tablespoon of tomato paste
  • 8 corn tortillas
  • Canola or vegetable oil spray
  • 1 cup of Monterey Jack or Havarti cheese
  • 3 tablespoons of sliced thin scallions
  • 1 tablespoon of fresh cilantro, minced


  1. Preheat the oven to 400°F (200°C).
  2. Process black beans and ½ cup of broth in a food processor or blender.
  3. Heat oil in a nonstick skillet over medium heat.
  4. Add the onion and jalapeño. Cook for about 4 minutes, until the onion gets softened.
  5. Then add the garlic, oregano, chili powder and cumin. Cook for 1 minute.
  6. Stir in the tomato paste and the processed beans. Cook for 2 minutes. Mix well.
  7. Spray both sides of the tortillas with oil, put them on a plate and cover with paper towel.
  8. Warm the tortillas up in the microwave oven for 1 minute.
  9. Work with the tortillas one by one, spreading the beans on top of each one, and then flip them over to coat both sides.
  10. Fold the tortillas into quarters, and then place them on a baking dish. When all of the tortillas are in the dish, sprinkle them with shredded cheese over the top and pour the rest of the chicken broth around them.
  11. Bake until the cheese is melted, i.e. for about 8 to 10 minutes.
  12. Garnish with scallions and cilantro.
  • Prep Time: 30 mins
  • Cook Time: 20 mins