“This came out in our local paper today and it looked really interesting. Posting it so I don't lose it:) I have no idea on prep or cooking time really as I haven't made this yet...so am guessing. Let me know if you try this and I will update those times. Credit for this recipe was given to Kurt Spataro of Centro Cocina Mexicana in Sacramento, California...Thanks...enjoy!”

Ingredients Nutrition


  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.

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