19 ounce black beans canned (recommended: Progresso)
1 can chiles green chopped
8 servings canola oil for frying
1 tablespoon chili powder
2 tablespoons chipotle in adobo hot mashed (medium to )
3 leaves cilantro leaves fresh finely chopped
12 6-inch corn tortillas ()
28 ounce canned tomatoes fire roasted crushed canned
8 8-inch flour tortillas ()
2 cloves garlic grated finely chopped
1 pinch ground cinnamon
1 teaspoon ground cumin
1.5 teaspoons ground cumin
1.5 pounds ground pork
0.5 head iceberg lettuce shredded
2 cups monterey jack shredded
1 tablespoon olive oil extra-virgin
3 tablespoons olive oil extra-virgin divided
0.5 teaspoon oregano dried
1 onion red chopped
2 cups rotisserie chicken cut shredded
8 servings salt and pepper black freshly ground
1 teaspoon sugar
1 small zucchini grated
Equipment
frying pan
oven
pot
microwave
Directions
Preheat oven to 425 degrees F.
Season the chicken with cumin, oregano, salt and pepper and mix in the chiles and cilantro or parsley. Dip the tortillas in 1-inch warm oil to soften. Tightly roll a couple of forkfuls of chicken up in the tortillas.
Place seam side down and bake 12 minutes.
Heat a sauce pot over medium heat and add 1 tablespoon extra-virgin olive oil, red onion and garlic and soften 5 minutes then season with sugar, chili powder, cumin, cinnamon, salt and pepper and stir in the fire roasted tomatoes. Reduce heat to low and simmer.
Heat a large skillet over medium-high heat with 2 tablespoons extra-virgin olive oil.
Add the pork, brown it for 2 minutes then add in zucchini, garlic, chipotle in adobo and salt. Cook for about 7 to 8 minutes more.
Heat the last tablespoon of extra-virgin olive oil in a small nonstick skillet.
Add the black beans and mash with a fork. Season the beans with salt and fry until crisp at edges, about 3 to 4 minutes.
Soften tortillas in microwave or in hot oven. On each tortilla pile a little refried black beans, cheese, pork and lettuce. Tuck in the sides then wrap and roll the tortilla.
