Ingredients
- 4 cups pinto beans, cooked
- 2 cups milk
- 1 guajillo chile, seeds removed (or chipotle en adobo)
- 1 tbsp epazote or mint
- 1 avocado leaf, optional
- 12 tortillas
Filling
- ricotta or meat of choice
Toppings
- 1/4 cup cilantro, chopped
- 1/2 cup shredded cheese
- 1/2 cup sour cream
- 1 avocado, sliced
Instructions
- In a medium pot bring to a simmer the beans, milk, guajillo chile, epazote, and avocado leaf (optional) for 15 -20 min
- Remove mixture from heat and carefully add to blender. Blend until smooth
- Soften tortillas on a comal before dipping into bean sauce
- Place tortillas on plate, fill with ricotta cheese or meat, folding in half
- Optional: garnish with cheese, sour cream, shredded lettuce, cilantro, and/or avocados