Enfrijoladas Con Chipotle (Vegetarian)

• 12 corn tortillas (6″)
  
• 1 lb shredded Queso Chihuahua (or Mozzarella)
  
• ½ cup queso fresco, crumbled
  
• 10 sprigs cilantro, chopped
  
• Mexican crema or sour cream 

For the sauce:

• 1 (15 oz) can La Preferida Authentic Refried Black Beans (or Low Fat Refried)
  
• ½ cup La Preferida Salsa Verde
  
• ½ cup water
  
• 1 garlic clove
  
• 1 La Preferida Chipotle Pepper in Adobo Sauce + 1 Tbsp adobo sauce
  
• 1 dried avocado leaf (optional, or sub ⅛ tsp dried oregano)
• ¼ tsp salt 

OPTIONAL: Add eggs for additional protein. 

1. Combine sauce ingredients in a blender, and blend until smooth.
   
2. In a pot, over medium heat, add bean sauce and simmer for 3-4 minutes, stirring occasionally, until heated through. Turn heat down to low to keep warm.
   Chef Tip: ​​If the sauce gets too thick, add water 2 tablespoons of water at a time until it reaches your desired consistency. Keep on low heat so it stays warm
3. Next, heat a large pan over medium heat. Warm tortillas on both sides. Then set aside. (Keeping the pan on.) 
4. Take each tortilla and add 2 Tbsp (a little over 1oz) of cheese, fold in half like you would a quesadilla.
5. Gently place folded tortilla back in the pan and heat on both sides, until the cheese has melted.
6. Using tongs (or forks), gently dip each folded tortilla into the bean sauce. Making sure to coat it completely. 
7. Place on a plate and top with queso fresco, crema, and chopped cilantro. 

Optional: add eggs on top for added protein!