Quick Mexican bean tortillas (Print Version)
# Ingredients:
01 -
2 (15-ounce) cans black or pinto beans (undrained)
02 -
1-3 chipotle peppers in adobo sauce
03 -
½ cup chopped onions
04 -
3 cloves garlic, minced
05 -
¼ teaspoon dried Mexican oregano
06 -
1 tablespoon vegetable oil, plus more for frying (optional)
07 -
1 ½ cups vegetable stock
08 -
1 ½ teaspoons kosher salt
09 -
12 corn tortillas
10 -
8 ounces queso fresco, plus more for topping
11 -
Sliced red onions, chopped cilantro, and Mexican crema for topping
# Instructions:
01 -
Add the canned beans, chipotle peppers, onions, garlic, vegetable stock, salt, and oregano into a large blender. Blend until the black bean sauce is silky smooth.
02 -
Heat a medium pot or skillet over medium-high heat. Add 1 tablespoon of oil and pour in the bean sauce. Cook, stirring frequently, until the mixture is hot and bubbly, about 5 minutes. (If the sauce gets too thick, add some water or broth and mix it in.)
03 -
To fry (optional): Fill a large sauté pan with about ½ inch of oil and heat over medium-high heat until the temperature reaches 350°F. Fry each tortilla for about 15 seconds and transfer to paper towels. If not frying, heat up the corn tortillas in a skillet or microwave until warm and pliable.
04 -
Dip each tortilla into the bean sauce. Transfer to a plate and fill with queso fresco. Roll it up like an enchilada, or fold it over like a taco.
05 -
Serve immediately topped with sliced red onions, fresh cilantro, and Mexican crema.
# Notes:
01 -
Add more or less chipotle peppers depending on how spicy you like it.
02 -
If you can't find queso fresco, use mozzarella, Oaxaca, or even Monterey Jack.