Ingredients

• 2 teaspoons olive oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 red bell pepper, chopped
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1 cup canned black beans, rinsed and drained
• 1/2 cup Sauza Tequila
• 2 1/2 cups cooked chicken, shredded
• 1/2 cup cilantro, chopped
• 1 quart chicken broth
• 12 6-inch corn tortillas
• 3/4 cup crumbled queso fresco
• for garnish: cilantro, avocado crema, queso fresco, lime wedges, aleppo pepper

Instructions

1. In a medium skillet, heat olive oil over medium heat. Add the onion, garlic, and bell pepper, and saute until the veggies soften, about 4 minutes.
2. Add cumin, paprika, salt, and black beans. Stir to warm through, then turn up the heat to high and add tequila.
3. Bring to a simmer and stir for 2 minutes until mixture begins to reduce. Stir in the chicken and cilantro.
4. In a skillet wide enough to hold the tortillas, bring the chicken broth to a simmer and dip tortillas in one at a time for about 2 seconds, just to soften.
5. Lay each tortilla on a work surface and spread 3 tablespoons of filling over the bottom third, then top with a sprinkle of queso fresco and roll up.
6. Place on a parchment-lined baking sheet seam side down. Repeat with remaining tortillas, spray with olive oil, then bake until crispy and golden, about 15 minutes.
7. Remove from oven and top with toppings of your choice. Eat!