Ingredients
- 3 cups cooked pinto beans
- 1 cup bean broth
- 3-7 ounces canned chipotle pepper in adobo sauce (depends on how spicy you like it)
- 1/2 tablespoon salt, or to taste
- 1 cup oil (for frying)
- 10 corn tortillas
- 20 ounces Queso Fresco crumbled (2x 10 ounce packages)
- Toppings:
- Onion finely diced
- Avocado diced
- Cilantro finely chopped
- Jalapeños finely sliced
How to Make
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Step 1: (Beans should be cooked ahead of time, or use canned beans, drained & save liquid)
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Step 2: Put pinto beans, bean broth, chipotle, and salt in a blender.
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Step 3: Blend until smooth.
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Step 4: If it’s too thick, add more 1/2 cup more bean broth, or water!
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Step 5: Taste for salt.
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Step 6: Pour into a shallow dish.
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Step 7: Meanwhile, heat oil in a large skillet.
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Step 8: Fry tortilla for 1 minute on each side.
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Step 9: Place on a paper towel to soak up any excess oil.
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Step 10: Repeat with all of the tortillas.
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Step 11: Dip each tortilla individually into the bean sauce.
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Step 12: Add 2 tablespoons fo cheese to the center of the tortilla.
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Step 13: Fold over one half of the tortilla.
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Step 14: Repeat with remaining tortillas.
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Step 15: Cover the ones already assembled with foil to keep warm. You can keep them in a low temp oven.
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Step 16: Top with onion, avocado, cilantro, and jalapenos.
We hope you enjoy this recipe!
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