Bean puree sauce
- Pinto Beans, or black beans400 g14 oz
- Cooking oila drizzle
- Garlic, minced2 cloves
- Onions, minced1/4
- Chili Powdera sprinkle
- Saltto taste
- Chicken broth, or wateras neededa splash or two
Step 1: Refry the beans & puree into a sauce
Add a drizzle of oil to a pan over medium heat, and the minced onions and garlic until fragrant. Add in canned beans (with their liquid is fine). Add a sprinkle of salt and chili powder. Bring to a and allow to warm through, soften, and infuse for 10-15 minutes.
In a blender or food processor, puree leftover beans until smooth. Add a bit of broth or water as needed to thin the mixture — it should be pourable like a sauce but still thick enough to coat tortillas.
Taste and adjust with more salt or chili powder, if desired. Pour into a wide bowl or pot, cover to keep warm, and set aside.
Step 1: Refry the beans & puree into a sauce
Bean puree sauce
- Pinto Beans, or black beans400 g14 oz
- Cooking oila drizzle
- Garlic, minced2 cloves
- Onions, minced1/4
- Chili Powdera sprinkle
- Saltto taste
- Chicken broth, or wateras neededa splash or two
Add a drizzle of oil to a pan over medium heat, and the minced onions and garlic until fragrant. Add in canned beans (with their liquid is fine). Add a sprinkle of salt and chili powder. Bring to a and allow to warm through, soften, and infuse for 10-15 minutes.
In a blender or food processor, puree leftover beans until smooth. Add a bit of broth or water as needed to thin the mixture — it should be pourable like a sauce but still thick enough to coat tortillas.
Taste and adjust with more salt or chili powder, if desired. Pour into a wide bowl or pot, cover to keep warm, and set aside.