How to cook
Boil the beans until ready, then strain them. Braise the onion until golden, add the strained beans to it and while still on the stove, mash them - the goal is to obtain a coarse bean paste. Salt to taste, add water if needed.
For the tomato salsa, you have to remove the seeds from the tomatoes and chop them finely. To them, add the finely chopped chili pepper, the coriander, lemon juice, oil, salt and pepper. Stir all the ingredients well.
Chop the chicken meat into medium-sized pieces and saute on low heat. Once it softens, add the onions, bell peppers, tomatoes, salt and pepper. Stir all the ingredients well and saute the mixture for another 30 min. on low heat. Once it cools, tear the meat into pieces with a fork.
Immediately prior to serving, heat the tortillas and bean paste. Put several spoons of bean paste in the middle of each tortilla, put chicken meat on top, a little tomato salsa and guacamole. Wrap the tortillas up from 2 sides, then wrap with the other 2 and serve.