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8 servings


  • 4 cups frijoles colados, or seasoned and pureed beans
  • 16 corn tortillas
  • 1 cup Mexican cream or heavy cream
  • 1 cup queso fresco, or fresh cheese, or farmers cheese, or a mild feta
  • Mexican avocado slices, optional
  • Chipotles in adobo sauce, optional

To Prepare

  • Heat a comal or dry skillet over medium heat.
  • Heat the pureed beans in a medium cooking pot to a gentle simmer.
  • Taking one tortilla at a time, heat on the comal or skillet for about 30 seconds per side. Take the tortilla with a pair of tongs and immerse it in the bean puree. Place it on a plate, fold it as if it were a quesadilla or a turnover. Drizzle on as much cream and sprinkle on as much cheese as you like.
  • You can also top it with some avocado slices and a bit of chipotles in adobo sauce.