Chicken Enfrijoladas

2 cups cooked black beans, with some cooking liquid (or canned, drained and rinsed)

1 cup chicken broth or bean cooking liquid, plus more as needed

¼ medium white onion, chopped

2 garlic cloves

1 chipotle pepper in adobo sauce (optional)

1 tablespoon vegetable oil

½ teaspoon ground cumin (optional)

Salt to taste

12 La Campera White Corn Tortillas for Tacos

2 cups cooked, shredded chicken

1–2 tablespoons vegetable oil, for warming the tortillas

½ cup crumbled queso fresco

⅓ cup Mexican crema

¼ cup thinly sliced red onion

2 tablespoons chopped fresh cilantro

La Campera White Corn Tortillas for Tacos

Add the black beans, chicken broth, white onion, garlic, chipotle pepper (if using), and cumin to a blender. Blend until smooth, adding additional broth as needed to create a pourable sauce.

Heat 1 tablespoon of vegetable oil in a medium saucepan over medium heat. Carefully pour in the blended bean mixture and cook for 8–10 minutes, stirring occasionally. Season with salt and add more broth if the sauce becomes too thick.

Warm the shredded chicken in a skillet over low heat with 2–3 tablespoons of chicken broth to keep it moist. Set aside.

Heat a small amount of vegetable oil in a skillet over medium heat. Warm each La Campera White Corn Tortilla for approximately 10–15 seconds per side, just until soft and pliable. Avoid letting them become crispy.

Using tongs, dip each warm tortilla into the black bean sauce, coating both sides.

Place a portion of shredded chicken in the center of each tortilla. Fold in half and arrange on a serving plate, three enfrijoladas per serving.

Spoon additional warm bean sauce over the enfrijoladas. Top with crumbled queso fresco, Mexican crema, sliced red onion, and chopped cilantro.

Enjoy while warm, with additional bean sauce on the side if desired.