Ingredients:
2 cans of 560g each of whole black beans
1/2 medium onion
2 medium tomatoes
1 clove of garlic
2 avocado leaves (optional)
Salt
Oil for frying
In addition to serve:
250g of Oaxaca Cheese
1 red onion, in fine rings
Crème fraîche (optional)
Fresh cilantro (optional)
1. Clean the pasilla chiles, removing the stems and seeds. Once they are clean, toast briefly in a comal (or in a pan without oil), along with the chiles de árbol. After that soak the chillies in boiling water for 5-10 minutes or until tender.
2. Then toast the avocado leaves in the comal (or in a pan without oil) and set aside.
3. Now blend the tomatoes together with the chiles, avocado leaves, onion, garlic and a teaspoon of salt.
4. Heat a spoonful of oil in a deep-frying pan and fry the previous mixture. Lower the heat and let it cook for a few minutes.
5. Then add the beans to the mixture and over low heat and mash them until a thick and creamy consistency is obtained.
6. In a small frying pan, heat half cup of oil over high heat. Briefly pass each tortilla through the hot oil to soften them.
8. Finally, dip each tortilla in the bean sauce, fold in half and serve on a platter. Proceed in the same way until all the tortillas are ready.
9. To serve, add cream, cheese in strings, red onion rings and chopped cilantro.
10. Enjoy!
