← Nouns Cooking · Mexican

Ingredients

• 2 cans black beans (400 g tins), with their liquid
• 1 chipotle chilli in adobo
• 1 clove Garlic
• ¼ white onion
• 250 ml water or vegetable stock
• ½ tsp Salt
• 2 tbsp Vegetable oil
• 12 corn tortillas
• 150 g Queso fresco, crumbled
• ¼ Red onion, thinly sliced
• 4 tbsp Mexican crema or sour cream
• 1 Avocado, sliced
• 1 handful Coriander (cilantro) (optional)

Method

1. Blend the beans and their liquid with the chipotle, garlic, onion, water and salt until completely smooth.
2. Heat 1 tbsp of the oil in a wide pan over medium heat, pour in the bean purée and simmer for 5 min, stirring. It should be like a thick pouring cream; add water to thin it if needed.
3. Heat the rest of the oil in a frying pan and warm the tortillas a few seconds a side until soft and pliable.
4. Dip each tortilla in the bean sauce to coat, fold it in half, then in half again (or roll it around some cheese) and lay on warm plates.
5. Spoon over more sauce and top with cheese, red onion, crema, avocado and coriander. Serve straight away.

Tips

• Fill them with scrambled eggs or shredded chicken for a heartier version.
• Use your own frijoles de olla with their broth for the best flavour.

Sources

Written in our own words after cross-checking these recipes:

Kitchen Gidget Mexican Please