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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place beans and broth in blender and blend on medium until pureed or smooth. | 2. Heat 1 tablespoons of the oil in large skillet over medium heat. Add onion and cook until golden brown. Remove onion, set aside. Pour bean mixture into skillet. Heat until bubbly, stirring occasionally. Stir in salt. | 3. Heat the remaining oil in in medium skillet over medium-high heat until hot. Fry each tortilla about 10 seconds until softened. Transfer each tortilla to hot bean puree. Fold in half, then in half again to form a triangle. Transfer to individual serving plates. Top each with remaining bean puree, cream and cheese. Garnish with onion. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rosarita bean	1	can	refried	-	-	-	-
beef broth	1	cup		16.8	0.096	2.736	0.528
wesson oil	1/2	cup	divided	-	-	-	-
yellow onion	1		cut	-	-	-	-
salt	1/4	teaspoon		-	-	-	-
corn tortilla	12			-	-	-	-
cream	1/2	cup	sour thinned	396.0	7.98	4.356	41.61600000000001
queso fresco	1/4	cup	crumbled	91.195	0.9089	5.5174	7.2651

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