Ingredients
1 pkg spinach leaves
1/2 lb button mushrooms, sliced
1 c pinto beans
2 cloves of garlic
1/4 c plus 6 T canola oil
6 chile de arbol (or jalapenos)
1 small onion, peeled and quartered
pinch of salt
pinch of oregano
black pepper to taste
12 corn tortillas
Garnish:
fresh cheese (Oaxacan)
thinly sliced onion
sour cream
Preparation
Heat 2 T canola in a large pan. Mince one clove of garlic and add it to the pan. When the oil is fragrant, add the mushrooms and sautee. Add the spinach and cook until wilted. Remove from heat.
Pour pinto beans, some of their liquid, the other garlic clove, onion, 2 T of oil, salt, oregano, pepper, and chiles into a blender. Blend for 5 minutes.
Pour 2 T of oil into a skillet. Pour in the bean mixture and bring to a boil.
In another skillet, heat the remaining 1/4 c of oil. Cook the tortillas.
Using tongs, dip each tortilla into the bean salsa and set on a plate. Top each tortilla with a tablespoon or two of the spinach/mushroom mixture and roll them up.
Garnish with fresh cheese, sliced onion, and sour cream. Serve with a simple salad of lettuce, tomato, and avocado.
Note: The filling can be omitted and the sauce and tortillas can be served as chilaquiles.
