1 1/2 cups chopped green chiles
5 tablespoons butter
4 cloves garlic, minced
1 cup diced onion
5 cups chicken stock
1 teaspoon dried oregano
1 tablespoon ground cumin
1 teaspoons ground black pepper
1/2 teaspoon white pepper
Pinch red pepper flakes
1/2 bunch cilantro leaves, chopped
Monterey Jack cheese
DirectionsSoak the beans for 2 and a half hours then drain it. Put the beans in a pot with the chicken stock and bring to a boil over high heat.
In a side pan, heat the butter, Add the onion, garlic and chiles in this order and saute for 6 minutes. Add the mix to pot with beans. Add the oregano, cumin, all the peppers and cilantro. Set the heat to medium and cook, stirring occasionally, for approximately 1 hour. Place Tortilla in a large plat, put the bean over one half and add some shredded Monterey jack cheese. Fold the second half of tortilla over the top of bean.