Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make bean puree: | 2. In food processor or blender, blend cooked beans with avocado leaves until smooth. (Note: add a little water if necessary to facilitate blending.). | 3. To cook bean puree: | 4. Heat 2 tablespoons oil in skillet over medium heat. Cook bean puree for 3 minutes, stirring constantly. Taste and add salt if necessary. (Note: Add more water if puree is too thick; it should be thin enough to pour.). | 5. To fry tortillas: | 6. Pour oil in shallow pan to 1/4 inch depth. Place over medium heat. Fry each tortilla briefly on both sides. Drain well. | 7. To assemble: | 8. While tortilla is still warm, dip it into bean puree. Spoon some chorizo (about 2 teaspoons) and bean puree onto tortilla. Fold into quarters. Repeat process with remaining tortillas. | 9. To serve: | 10. Arrange 3 filled tortillas on each plate. Spoon generous amount of bean puree over each. Garnish with onion rings, cheese, crema, cilantro and chipotle chiles. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black bean	2	cups	cooked	1323.08	241.9568	83.80799999999999	5.5096
avocado leaf	2			-	-	-	-
vegetable oil lard	2	tablespoons		230.4	0.0	0.0	25.6
corn tortilla	12			-	-	-	-
chorizo sausage	1/2	cup	cooked	-	-	-	-
white onion	1		cut	28.0	6.537999999999999	0.77	0.07
queso fresco	4	ounces		339.0599	3.3793	20.5137	27.0114
cream	1/4	cup	sour thinned	198.0	3.99	2.178	20.808000000000003
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
chipotle chile adobo			cut	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.