Bean Cream with Chipotle

Jessica Alcántara
Don't miss out on this classic of Mexican cuisine, a delicious and smooth bean cream with a hint of chipotle that gives it the perfect spiciness, accompanied by fried tortilla, cheese, and avocado cubes. Spectacular!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 cups beans, from the pot, cooked with broth
  • 1/8 onions
  • 1 clove garlic
  • 1 sprig epazote
  • 1/2 cups sour cream
  • 2 cups cow's milk
  • 2 chipotle chiles in adobo sauce
  • 1 tablespoon vegetable oil
  • salt
  • 1 cup tortillas, fried in strips, to accompany
  • 1 cup panela cheese, in cubes, to accompany
  • 1 avocado, in slices, to accompany
  • 4 leaves epazote, fresh, to accompany
Preparation
20 mins
10 mins
Low
  • For the cream, blend the beans with the onion, garlic, epazote, cream, milk, and chipotle in your T-fal® Infiny Force blender using the “soup” function for 10 seconds or until you reach the desired mixture.
  • Heat a pot over medium heat with the oil, add the cream and let it come to a boil, lower the heat and cook for about 10 minutes. Season with salt.
  • Serve the cream and accompany with fried tortilla, panela cheese, avocado, and fresh epazote.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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