• 2 cups dried black beans
  • 2 avocado leaves
  • 2 pasilla (de Oaxaca chiles)
  • 5 garlic cloves (divided)
  • 1 cup oil (divided)
  • onion (chopped)
  • 18 corn tortillas
  • queso fresco (cup crumbled)
  • 1 parsley leaves (for garnish)
  • onion (sliced, for garnish)
  • Remove All from Shopping List


    1. Rinse the beans, place in a saucepot and cover generously with water. Bring to a boil over medium heat, reduce the heat and simmer, loosely covered, until tender, 1 hour. Drain, reserving the water. Set the beans aside.
    2. Meanwhile, toast the avocado leaves and chiles in a skillet or on a griddle over high heat until fragrant, no more than 30 seconds. Set aside. Remove the chiles to a bowl of hot water to soak until softened, about 10 minutes. Drain.
    3. Place the beans, the avocado leaves, chiles, 2 cloves of garlic and just enough of the reserved bean cooking water to facilitate blending in a blender. Blend well until pureed, working in batches, if necessary.
    View 3 More StepsDiscover more recipes from Foodista
    Did you make this?

    Shopping List

    Meet Your Smart Shopping List

    Now available!

    • Add items directly from recipes
    • Auto-sync lists across devices
    • Get groceries delivered
    • Add custom or non-food items
    • Sort by aisle or recipe