Preparation / Directions:
* Four 15 oz cans of pinto beans may be substituted for the water and
** You should use 1/3 to 1/2 cup of canned chipotle chiles in adabo
*** Tortillas should be 8-inches in diameter and be warmed.
Mix water, beans, chopped onion and garlic in 4-quart Dutch oven. Heat to boiling; reduce heat.
Simmer uncovered until beans are tender, about 3 hours adding water if necessary.
Place half the beans, 1/2 cup of bean liquid, the chipotle chiles, bouillon (dry), and cumin in food processor workbowl fitted with steel blade or in blender container.
Cover and process until smooth; pour into large bowl.
Place remaining beans with just enough liquid to cover in workbowl.
Cover and process until smooth; add to bean mixture in bowl. Heat oil in 10-inch skillet until hot; stir in bean mixture.
Cook uncovered, stirring frequently, until mixture is consistency of cake batter. Heat oven to 350F F.
Spoon scan 1/4 cup chicken onto half of each tortilla; fold tortillas into halves. Arrange in greased 3-quart round shallow casserole or rectangular baking dish 13 X 9 X 2-inches; spoon bean mixture over tortillas.
Top with sour cream, cheese and green onions.
Bake uncovered until hot and bubbly, 15 to 20 minutes.
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