Potatoes and red peppers ‘enfrijoladas’
Ingredients:
• 12 corn tortillas
• 2 potatoes, cooked and chopped in small squares
• 1 red bell, chopped pepper in small squares
• 3 cups of cooked beans
• ½ cup of milk
• 2 chipotle peppers (optional)
• ½ chopped onion
• ¼ cup of cream
• ½ cup of fresh cheese
Preparation:
-In a hot pan, season onion with potatoes and peppers. Let them mix very well, because this will be the stuffing of the bean tacos.
-Blend the beans with the chipotle pepper and then season in a large skillet, adding the milk little by little so you get a fairly liquid mixture. Keep the pan on low heat so the sauce does not thicken.
-Don’t warm of fry the tortillas, just dip one tortilla at a time into the bean sauce and that will heat them quickly.
-Remove the tortilla, fill it with the potatoes, make the taquitos, and finally bathe them with the same hot bean sauce.
-Before serving, spread some cream and cheese on top.
