Ingredients:

  • 3 cups (360g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) baking powder
  • 1 teaspoon (6g) salt
  • ¼ cup (60ml) vegetable shortening, chilled and cubed
  • 1 cup (240ml) warm water
  • 1 tablespoon (15ml) vegetable oil
  • 1 small onion, finely chopped (approx. ½ cup chopped)
  • 2 cloves garlic, minced
  • 1 (15-ounce/425g) can refried beans
  • ½ cup (120ml) chicken broth (or vegetable broth for vegetarian option)
  • Salt and pepper to taste
  • 8 ounces (225g) queso fresco, crumbled
  • 1 cup (240ml) sour cream
  • Optional toppings: Avocado slices, hot sauce, pickled onions

Instructions:

  1. Combine flour, baking powder, and salt in a bowl. Cut in shortening. Gradually add warm water until a dough forms. Knead for 5 minutes. Cover and let rest for 30 minutes.
  2. Sauté onion and garlic in oil until softened. Add refried beans and broth. Simmer and mash until smooth. Season with salt and pepper.
  3. Divide dough into 6 equal portions. Roll each portion into a thin circle (tortilla).
  4. Cook each tortilla on a hot, dry skillet or griddle until lightly golden brown and puffed up.
  5. Spread refried beans on each tortilla. Top with crumbled queso fresco and sour cream. Add optional toppings. Fold in half or in thirds. Serve immediately.