Enfrijoladas

1. 1

   Blend the beans with the water or broth and the epazote leaves in the blender. Heat in a pan and cook until slightly thickened.

2. 2

   Warm the tortillas, fill with the panela or cottage cheese, and fold in half.

3. 3

   Combine the tomato, onion, chile pepper, and cilantro separately in a small bowl to make a salsa.

4. 4

   Place each filled tortilla on a plate, pour the bean mixture over each, and top with the lettuce, salsa and shredded cheese.

No additional tips available.