Total Time: 20 minutes
Serves: 6
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  • 3 lbs Cacique® Panela chesse, shredded
  • ¼ cup Pompeain® olive oil
  • 1 ½ cups Cacique® Crema Mexicana
  • 24 corn tortillas
  • 2 qt mashed and drained beans
  • 3 epazote stems
  • Salt to taste
  • Pepper to taste


  1. Heat all in a skillet and add drained beans, salt, pepper and epazote. Boil.
  2. Heat tortillas in a separate skillet.
  3. Coat the tortilla on both sides with bean sauce.
  4. Fill the tortilla with Cacique® Panela Cheese and wraps as an enchilada.
  5. Garnish with Cacique® Crema Mexicana y Cacique® Panela Shredded Cheese.
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