1 cup of black bean broth (that the beans were cooked in)
2 tablespoons of oil
½ onion, chopped
2 garlic cloves
3 tablespoons of chipotles in adobo (canned chipotles)
½ cup of heavy cream
Salt to taste
Pre-heat the vegetable oil in a sauce pan and pan-fry the onion and garlic. When they are soft, add the beans, bean broth, chipotle and cream. Let it come to a boil and simmer for 3-4 minutes until it’s incorporated. Remove from the heat, cool, and then blend in the food processor or blender until smooth.
Main Dish – Directions
Pre-heat the vegetable oil in a 3 inch deep frying pan, over high heat. Fry each tortilla briefly for 10 seconds, until soft but not crispy. Set aside on a plate with paper towels to drain.
In a pot on the stove, warm the black bean sauce. In a different pan, heat up the chicken.
Fill each tortilla with some chicken and a sprinkle of panela cheese, fold, and place in a baking dish side by side. Ladle the warm black bean sauce sauce on top. Sprinkle with the remaining queso panela. Keep warm in the oven for 10 to 15 minutes until ready to serve.
Top with pico de gallo, red onion slices and cream before serving.