The brand today sells more than four million cases in seventy countries on five continents. That's two bottles uncorked every second, or, literally hundreds being shared at any given moment somewhere in the world.

Viviana Magnere
She started working at Viña San Pedro in 2006, were her focus was mainly the winemaking of varietal and organic wines. By the end of 2014 Viviana was given a new challenge, being the actual leader of the most global brand of our winery: GatoNegro, present and adored in more than 80 countries all over the world. Viviana Magnere graduated as an Agricultural Engineer at Universidad Católica de Chile, specializing in enology.

The brand today sells more than four million cases in seventy countries on five continents. That's two bottles uncorked every second, or, literally hundreds being shared at any given moment somewhere in the world.

Viviana Magnere
She started working at Viña San Pedro in 2006, were her focus was mainly the winemaking of varietal and organic wines. By the end of 2014 Viviana was given a new challenge, being the actual leader of the most global brand of our winery: GatoNegro, present and adored in more than 80 countries all over the world. Viviana Magnere graduated as an Agricultural Engineer at Universidad Católica de Chile, specializing in enology.

The brand today sells more than four million cases in seventy countries on five continents. That's two bottles uncorked every second, or, literally hundreds being shared at any given moment somewhere in the world.

Viviana Magnere
She started working at Viña San Pedro in 2006, were her focus was mainly the winemaking of varietal and organic wines. By the end of 2014 Viviana was given a new challenge, being the actual leader of the most global brand of our winery: GatoNegro, present and adored in more than 80 countries all over the world. Viviana Magnere graduated as an Agricultural Engineer at Universidad Católica de Chile, specializing in enology.

The brand today sells more than four million cases in seventy countries on five continents. That's two bottles uncorked every second, or, literally hundreds being shared at any given moment somewhere in the world.

Viviana Magnere
She started working at Viña San Pedro in 2006, were her focus was mainly the winemaking of varietal and organic wines. By the end of 2014 Viviana was given a new challenge, being the actual leader of the most global brand of our winery: GatoNegro, present and adored in more than 80 countries all over the world. Viviana Magnere graduated as an Agricultural Engineer at Universidad Católica de Chile, specializing in enology.

20 min
2-3 Personnes

Parfait Avec

Related Wine

Ingrédients

  • 1 petite boîte de haricots noirs
  • ½ tasse de maïs cuit
  • 3 cuillères à soupe d’huile d’olive
  • ½ oignon blanc, haché finement
  • ½ poivron rouge, haché finement
  • 1 cuillère à soupe d’assaisonnement pour tacos
  • ½ kg de fromage râpé
  • Du beurre
  • 6 tortillas de blé
  • De la crème aigre
  • De l’oignon vert
  • Du sel et du poivre

Préparation

  • Chauffez l’huile d’olive dans une petite casserole et faites-y revenir l’oignon et le poivron rouge. Remuez constamment pendant environ 5 minutes.
  • Ajoutez les haricots noirs, le maïs, l’assaisonnement pour tacos, le sel et le poivre. Laissez cuire à feu doux pendant environ 7 minutes, en remuant de temps en temps. Mettez de côté.
  • Chauffez ½ cuillère à soupe de beurre dans une poêle anti-adhésive. Une fois fondu, ajoutez une tortilla. D’un côté de la tortilla, ajoutez une couche de fromage, une couche de haricots et une dernière couche de fromage.
  • Pliez la tortilla en deux et baissez le feu. Laissez cuire environ 3 minutes, puis retournez l’autre côté jusqu’à ce qu’il brunisse. Répétez l’opération pour chaque tortilla. Servez avec de la crème aigre et des oignons verts finement hachés. Bon appétit !