Refried Bean Enchiladas

Be You Own Abuelita/ / By Mexico Rico

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 Ingredients 

  • 20.4oz (580gr) can of refried pinto beans la Costeña 
  • 1 sprig of epazote
  • 1/2 white onion, sliced
  • 12 corn tortillas
  • 1 cup heavy cream
  • 1 cup grated cheese
  • Avocado slices as a garnish
  • Salt and pepper to taste
  • Cooking oil as needed





Sauté the onion in cooking oil until translucent.
Blend the onions with the beans, epazote. Add a splash of water or chicken stock if too thick.
Return the mixture to the frying pan and bring it to a boil.
In a separate frying pan, fry the tortillas until glossy and malleable. Coat them with the bean mixture.
Use a fork or tongs to remove the tortillas one by one and fold them on the serving plates. Coat with extra bean sauce.
Garnish with avocado slices and grated cheese.