1 cup black beans, cooked
1/4 cups bean cooking water
2 leaves epazote
2 tablespoons onion, finely chopped, for the beans
2 tablespoons vegetable oil
1/2 cups onion, in small cubes
1 cup tomato, in medium cubes
1/4 cups serrano chile, in thin slices
2 tablespoons cilantro, finely chopped
2 cups Herdez® pickled nopales, presentation of 425 g
salt
2 tablespoons apple cider vinegar
2 tlayuda
1 cup quesillo, or Oaxaca cheese
1 cup avocado
red salsa, to accompany
7.23 onzas black beans, cooked
2.11 onzas líquidas bean cooking water
2 leaves epazote
1.01 onzas onion, finely chopped, for the beans
1.01 onzas líquidas vegetable oil
4.19 onzas onion, in small cubes
9.88 onzas tomato, in medium cubes
0.97 onzas serrano chile, in thin slices
0.07 onzas cilantro, finely chopped
6.35 onzas Herdez® pickled nopales, presentation of 425 g
0 salt
1.01 onzas líquidas apple cider vinegar
2 tlayuda
3 onzas quesillo, or Oaxaca cheese
5.56 onzas avocado
0 red salsa, to accompany
1 cup black beans, cooked
0.25 cups bean cooking water
2 leaves epazote
2 tablespoons onion, finely chopped, for the beans
2 tablespoons vegetable oil
0.5 cups onion, in small cubes
1 cup tomato, in medium cubes
0.25 cups serrano chile, in thin slices
2 tablespoons cilantro, finely chopped
2 cups Herdez® pickled nopales, presentation of 425 g
0 salt
2 tablespoons apple cider vinegar
2 tlayuda
1 cup quesillo, or Oaxaca cheese
1 cup avocado
0 red salsa, to accompany
205 gramos black beans, cooked
6.25 centilitros bean cooking water
2 leaves epazote
28.5 gramos onion, finely chopped, for the beans
3 centilitros vegetable oil
118.75 gramos onion, in small cubes
280 gramos tomato, in medium cubes
27.5 gramos serrano chile, in thin slices
2.1 gramos cilantro, finely chopped
180 gramos Herdez® pickled nopales, presentation of 425 g
0 salt
3 centilitros apple cider vinegar
2 tlayuda
85 gramos quesillo, or Oaxaca cheese
157.5 gramos avocado
0 red salsa, to accompany