Ingredients
- ¼ ounce dried guajillo chilies, wiped clean, stemmed, slit open, seeded and deveined
- 3 dried árbol chilies, wiped clean and stemmed
- 1½ ounces garlic cloves, peeled
- ¾ teaspoon cumin seeds
- ¼ teaspoon whole black peppercorns
- 5 garlic cloves
- 1 cup water
- 4 cans (15 ounce cans) pinto beans, including liquid
- 3 slices diced bacon
- 1 cup finely chopped white onion
- 2 avocados, pitted, peeled and sliced
- 12 warm flour tortillas
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