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Recipe Summary test

prep:
25 mins
cook:
20 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees. In a medium saucepan, heat 2 tablespoons oil over medium heat. Add the garlic and cook, stirring, until just golden, about 2 minutes. Stir in the beans and cook for 1 minute, then stir in the chicken broth. Season with salt and cook, mashing the beans, until softened, 7 minutes. Let cool slightly.

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  • Meanwhile, line a baking sheet with paper towels. In a small skillet, heat the remaining 1/2 cup oil. Fry each corn tortilla for 3 seconds on each side, then transfer to the prepared baking sheet to drain.

  • Place about 1/4 cup mashed beans on 1 tortilla and roll up to enclose; transfer to an oiled 9-by-13-inch baking dish. Repeat with the remaining beans and tortillas.

  • Pour the salsa over the filled tortillas. Sprinkle the cheese on top. Bake until the cheese is melted and the salsa is bubbling, about 20 minutes.

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