Yield: 20 servings. 1 26-oz. bag Santiago® Seasoned Black Beans 3 cups salsa verde (recipe follows) 20 sandwich rolls ¾ cup unsalted butter, softened 40 oz. Queso Oaxaca or mozzarella cheese, shredded Salsa Verde: ¾ tsp. salt 24 oz. tomatillos, husked ¾ cup cilantro, coarsely chopped ⅓ cup onion, diced ¾ tsp. garlic 1½ serrano chiles, seeded and chopped Prepare Santiago® Seasoned Black Beans according to package directions. Hold warm. For salsa verde: Place tomatillos in ...

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