Mini Bean Tortas

Difficulty MEDIUM
60 min
Mini Bean Tortas

MINI BEAN TORTAS

Spoon illustration

Ingredients

  • 2 cups of Isadora® Low-Fat refried beans
  • 2 tablespoons of epazote, chopped
  • 2 tablespoons of finely chopped onion
  • 1 teaspoon of chopped garlic
  • 2 green chilis, finely chopped
  • 3 eggs
  • 1 teaspoon of chicken bouillon powder
  • 1 cup of amaranth
  • 1 cup of breadcrumbs
  • 1 cup of Oaxaca cheese
  • 1 cup of flour
  • SAUCE
  • 1 cup of Isadora® Mayocoba refried beans
  • 2 cups of water
  • 2 chipotle chilis in adobo sauce
  • 1 tablespoon of chicken bouillon powder
  • 1 tablespoon of oil
  • Whole Pinto Beans
  • Epazote
  • Onion
  • Green chilis
  • Eggs
Spoon illustration

Preparation

In a large bowl, mix the beans with the epazote, onion, garlic, green chilis and egg. Season with chicken bouillon powder, salt and pepper to taste. Add amaranth to soak up the moisture and breadcrumbs until the dough has formed a compact mixture.

Take a little bit of the mix and fill it with some Oaxaca cheese, close it and flatten it into a small torta form with your hands. Roll them through the flour, egg and breadcrumbs and then fry with enough oil so that each torta browns on both sides.

For the sauce, combine Isadora Beans, 1 cup of water, chipotle chili and chicken bouillon powder in a blender and blend until all ingredients are mixed. Heat the oil in a pot and cook the sauce, season to taste and thin with water if necessary.

Serve the mini tortas with the sauce.