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. ---------------------------------------------------------------------------
Nutrition
Ingredients
